Chive Blossoms

Chive Blossom Vinegar taught me to love infusions beautifully dress salads. Get vinegar and salad recipes at TwiceasTasty.com.
We recently had a friend over for dinner and somehow ended up talking about vinegar. Well, not just talking—I was soon pulling an array of vinegars from a shelf in my tiny kitchen and explaining why I have so many, how this is just the daily stash, where I store gallon jugs for pickling and canning, and how we had unexpectedly found a mother in one jug that I was using to start my own vinegar. I may have been a little excited.

You could say that the tang of vinegar is my jam. My pantry collection typically numbers 7 bottles, which I put into everything from drinks to mac and cheese to pie crust. But because I like to mix and match flavors and keep many herbs and spices on hand, I only saw the point of infusing vinegars after I discovered a chive blossom infusion in Harry Rosenblum’s Vinegar Revival. It’s so easy to make that my recipe varies little from his instructions, but my first attempt, and probably favorite flavor, used garlic chives. The resulting flavored vinegar beautifully dresses a salad featuring fresh spring herbs.
Learn to make Chive Blossom Vinegar and Herbed Bean Salad with Fresh Mozzarella

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Mozzarella

Mozzarella was the first cheese I learned to make and use. Get cheese-making recipes at TwiceasTasty.com.
Mozzarella may seem like the epitome of soft cheeses, but as I’ve mentioned previously, it was the first cheese I learned to make. I have to thank the Cheese Queen, Ricki Carroll, for this: her books, kits, and company are the reason most people, including me and my young niece, started making cheese at home. Most of the recipes you’ll find today for quick mozzarella are nearly identical to her original kit instructions, including mine. But after years of making mozzarella at home, I’ve learned enough techniques and tips that I’m posting my own version, along with a recipe that will use the first harvest from your garden.
Learn to make Quick Homemade Mozzarella and Spring Pasta and Fresh Mozzarella Salad

Fresh Feta

I have a long list of reasons for making feta, starting with delicious and easy. Get homemade feta and salad recipes at TwiceasTasty.com.
I can give you a long list of reasons for making feta. It’s delicious. It’s relatively easy. It lets you become comfortable with many ingredients, tools, and techniques that are important in more finicky cheeses, including slow heating, powdered starter, held temperatures, curd cutting and stirring, hang draining, molding, and salting. It will impress all of your friends, if you decide to share. And did I mention how tasty it is?

In Greece and other Mediterranean countries, feta is as common as cheddar is in the United States. During my travels, I ate feta made from backyard goats and sheep, feta flavored with herbs just snipped in the garden, and feta in lots of salads. Feta is traditionally made from sheep or goat milk; if you can get your hands on either, you’ll get the best flavor. But even homemade cow’s milk feta tastes better than many of the most readily available commercial types.
Learn to make Dry-Salted Feta and Warm Quinoa and Feta Salad