Storing Avocados

In my latest for The Spruce Eats, I tested seven avocado storage solutions. Learn more at TwiceasTasty.com.
Did you know I regularly write about food and kitchen tools and share recipes and techniques on other websites, besides my weekly column for the Flathead Beacon? These pieces aren’t published on a regular schedule, and I try to share them on Facebook and Instagram as the go live. For those who don’t follow Twice as Tasty through social media, I’m making a push to share them here on the blog too.

In my latest piece for The Spruce Eats, I tested seven avocado storage solutions, which meant a daily dose of avocados that George was happy to eat on everything from fish tacos to potato bowls. I found some storage tricks and avocado keepers that I continue to use in my kitchen.
Learn about storing avocados

Cucumber-Dill Refrigerator Pickles

Fridge pickles can capture the classic, cucumber-and-dill flavor and crispness without the hassle of canning. Learn more at TwiceasTasty.com.
If there was any doubt that I love pickles, it was dispelled when my first cookbook focused entirely on pickling. Even I explored some new-to-me flavors and foods for that book, some of which has since become personal favorites: Lime-Pickled Onions, Cultured Curtido (Cabbage Slaw), Zucchini Escabeche (Grilled and Pickled Zucchini), Fresh Pears with Lemon, Tepache (Fermented Pineapple Beverage), Sweet Vinegar-Pickled Eggs, Scratch-Made Sriracha, and more. But I always leave space in the fridge for simple, classic, cucumber-and-dill pickles.

In my Twice as Tasty column this week for the Flathead Beacon, I share one of my simplest and most straightforward pickling cucumber recipes that can be eaten in about a day (if you just can’t wait) but will keep for weeks in the refrigerator. It’s a great way to use less than a pound of pickling cucumbers, whose importance I also explain in the column, or make a couple of jars with a larger crop but without the hassle of canning.
Learn to make Cucumber-Dill Refrigerator Pickles

Garlic Scape Aioli

Homemade mayonnaise is simply an emulsified sauce you can flavor with garlic, lemon, dill, and more. Learn more at TwiceasTasty.com.
Homemade mayonnaise—and my preferred version, garlicy aioli—is a different critter from Miracle Whip. It’s simply an emulsified sauce, combining egg and oil into a smooth, stable blend. Once you master the technique, seemingly complex, challenging sauces like hollandaise and beurre blanc become easy to whip up.

At its most basic, aioli pairs the rich flavor of olive oil and eggs and the pucker of minced garlic and lemon juice. Leave out the garlic and lemon, and you have a subtle yet creamy homemade mayonnaise. Herbs and other aromatics bump the blend in an even more flavorful direction.

In my Twice as Tasty column for the Flathead Beacon, I share one of my favorite summertime aioli blends, with garlic scapes and lemon. An easy spin on that taste is to grill the lemon first, as I do alongside Grilled Asparagus, or roast or grill whole garlic cloves. Mince in a tablespoon of fresh dill, and you get one of my preferred garnishes for sushi. Homemade mustard or spice blends quickly change the profile. You can even use the aioli as the base for a scratch-made ranch dressing.
Learn to make Garlic Scape Aioli

Gearing Up to Preserve

 My top tip for stress-free preserving is to gear up before you dig in. Learn more at TwiceasTasty.com.
My fridge is currently full of macerating rhubarb and recently picked homegrown strawberries, ready to be turned today into jams and shrubs. I’m not the only one gearing up to preserve, as I share this week in my Twice as Tasty column for the Flathead Beacon. A local farmer told me last week that her crew has made 50 pounds of Rhubarb Kimchi, building on my recipe in The Complete Guide to Pickling. Tangy Radish Rounds and Spring Asparagus Pickles are also currently popular recipes from the book.

I’ll eventually be turning rhubarb into kimchi and fermented pickles, but today’s projects are on the sweeter side. Our strawberry crop has hit its peak, so I’ll be developing some jam recipes to share down the road, featuring the sweet fruit and pairing it with rhubarb. I’ll also be canning up one of my seasonal favorites: Rhubarb–Earl Grey Jam.
Learn how to gear up for preserving