More Cakes and Curd

Fruit curds dress up any celebration, for breakfast or dessert. Get the recipes at TwiceasTasty.com.
I’ve always been a breakfast girl, regardless of the time of day. So when it’s time to celebrate an occasion like Twice as Tasty’s 5th birthday, there’s no reason to save the special treats for an evening dessert.

This post is prefaced “more” because I’ve already shared one of my favorite cakes and curd pairings: Gingerbread Pancakes with Berry Curd. I make this breakfast throughout the year, using fresh berries in summer and frozen ones in winter. But in spring and early summer, I switch up the flavors to use my most prolific early crop: rhubarb. The tangy flavor of rhubarb balances the richness of the egg yolks and butter in the curd. Its tang also pairs well with my favorite childhood pancakes, made light and bright by a scoop of yogurt.
Learn to make Rhubarb Curd and Yogurt Pancakes

Getting Stuffed

Food that comes in its own edible wrapper can be fun to make and eat. Learn more at TwiceasTasty.com.
There’s something special about food that comes in its own edible wrapper. It can be filling, comforting, flavorful, unique—but mostly it’s fun to eat. It can also be fun to make if you approach it with the right mindset.

Self-contained perfect bites have plenty of advantages. Some, like Sourdough Empanadas, travel well and make ideal meals at school or work. Others, like Pumpkin–Goat Cheese Ravioli with Butter–Nut Sauce, can be frozen for later quick-and-easy meals. With Mushroom-Stuffed Blini, it’s hard to decide whether the freshly made packets or the leftovers, sautéed until crispy, taste best.

These scratch-made recipes also have a downside: They take time and effort. The key is to keep the entire process relaxed and fun. I have several tricks that will help you enjoy the time, break the project into stages, and sample some of your creation along the way. Hopefully these tips will ease you into some of the food projects already on the blog—and the new ones I’ll be sharing this month.
Read more about getting stuffed

Storing Pickles

Several tricks and tools will help you store pickled foods so that they stay fresh and crisp. Learn more at TwiceasTasty.com.
Now that you’re eager to or have successfully made pickles from the recipes in my new cookbook, The Complete Guide to Pickling, where and how should you store them? I talk briefly about pickle storage in the book, but several more tricks and tools will help you keep your pickled foods fresh and crisp.

As I mentioned in my post about pickling hacks earlier this month, you need two basic tools to make and store pickles: a container and a way to cover it. To ensure your pickles and their container stay clean and fresh, inside and out, choose nonreactive containers and lids—in other words, ones made of glass, stainless steel, food-grade plastic, or silicone.

Sure, you can cap your pickles with old metal mayonnaise lids or reuse tin-plated canning lids and rings; I did this, and recommended this repurposing, for years. But both will rust and break down over time as the acid in the pickle brine eats away at them, leaving an unattractive sticky mess around the jar threads, on your refrigerator shelves, and even potentially on the underside of the lid, where it can flake down into the food. Instead, I now save those old lids for dry storage and have switched to nonreactive options for high-acid foods.
Read more about storing pickles

Pickling Tools & Hacks

Use tools already in your kitchen to make pickles. Read more about pickling tools and hacks. Learn more at TwiceasTasty.com.
I’ve been hearing all week from people receiving their copies of The Complete Guide to Pickling. Now that it’s in your hands, I hope you’re excited to start making some tasty pickles. But where to begin, and what do you need?

In writing this book, I not only expanded my pickling repertoire but also tested a range of tools designed to make pickling easy and foolproof. I only had space to briefly describe some of those tools in the book, so this month I want to share some of my favorites and why you may want to add them to your pickling toolbox.

But let me be clear: you can make most of the pickles in The Complete Guide to Pickling using tools that are already in your kitchen or that you can pick up easily and cheaply. That’s how I first started pickling on my own, and I still reach for many of these tool hacks today. I recommend starting this way—you’ll quickly learn what should be at the top of your list for a tool upgrade.
Read more about pickling tools and hacks