Mustards

Like most American kids, I grew up squeezing mustard from a bright yellow plastic bottle. Unlike most American kids, it was my favorite condiment from an early age, and as I grew older, I quickly shifted to my mom’s more sophisticated glass jar of Grey Poupon.

Although my stay-at-home mom made most of our meals from scratch, the only condiments she created were sweet jams and savory relishes. The idea that mustard could be made at home was only a vague notion inherited from my uncle, whose homemade Swedish-style spread was too heated for my young taste buds. The idea that mustard was easy to make didn’t sink in then. And yet if you have a kid who likes mustard, it’s a great parent–child project. My preferred version is a German style, with a grainy texture and a little less heat but packed with flavor.
Learn to make Spicy German-Style Mustard and Hot Swedish-Style Mustard

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Hummus

Hummus, to my mind, is like applesauce: store-bought versions are no substitute for the real deal. Fortunately, the two have many other similarities. Both are incredibly easy to make. Both only require a few, easily obtainable ingredients. And particularly when made at home, both are not just good eating but good to eat.

Although few people get excited about applesauce these days, hummus remains hugely popular. Anecdotally, I know this because I get more requests for made-from-scratch hummus than any other creation at Twice as Tasty catered events. Neil Irwin of the New York Times supports this view by ranking hummus among “foods that have generally had staying power.” When you combine it with homegrown veg or Sourdough Pita Chips and flavor it with roasted garlic, hummus is guaranteed to fly off the table.
Learn to roast garlic and make Roasted-Garlic Hummus

Winter Creations

These first few weeks of the year have been busy at Twice as Tasty. The first monthly newsletter just hit the inboxes of email subscribers. If you’re following this blog via email, you should have received a copy. But if you’re following via WordPress, you’ll need to sign up here. Once you do, you’ll still receive post notifications via WordPress, but you’ll also get an email once a month with a link to a downloadable and printable PDF version of the latest recipes so that they’re easy to use in your kitchen.

If you’re local, there’s still plenty of time to sign up for a sourdough or other winter workshop. I’ll also be giving a free public sourdough workshop at Free the Seeds next month. For nonlocals, keep your eye out for Twice as Tasty on Pinterest starting later this month—including links to fabulous winter creations that can be made in any kitchen.
Read more about winter creations