2070. Chicken Feet Broth

I've tried bone broth, the "express" 6-hour version, all the way to the 24-hour one. I've added the splash of vinegar, with and without aromatics, and I've something gotten the jiggly jelly, and sometimes not. I was not expecting the colossal success of the jiggly collagen jelly from chicken feet.

2055. Cherry Pit Syrup

Don’t throw away your leftover fruit pits; make naturally flavored syrup instead. Use leftover fruit pits and strawberry tops to make a light, refreshing homemade syrup.

2030. Blender Balsamic Vinaigrette

Points just keep gathering up in favor of this recipe. Not only is this a delicious salad dressing, it also makes a good quantity that keeps perfectly in the refrigerator for a week or more.

1939. Apple Scrap Jelly Jam

I was making a giant batch of apple compote the other day, and seeing the pile of apple peels and cores, I remembered a recipe I saw making apple jam from the skins and cores. However, since the jam is clear, apparently they call it a jelly, not a jam.

1919. Hot sauce

While online grocery shopping the other day, I accidentally ended up with a bagful of green chili. The recipe I had gotten it for required only two chilies, so I decided to process the rest into a tobasco alternative of homemade hot sauce. 

1837. Honey Almond Butter

There are already two almond butter recipes on this blog, so a third seems superfluous, however it is a valuable addition worthy of sharing.

1830. Chili Garlic Oil

For the past couple of years, chili garlic oil has been the "it" condiment. Simple to make, packs a punch of flavor, and can enhance just about any savory dish.

1745. Ajvar

Aj-what? Ajvar is a relish made from roasted red pepper and aubergine, that is further cooked down in a pan to form a thick spreadable paste. It can be used as a side to grilled meats, or over some bread. 

1744. Powder Almond Butter

Almond butter is no longer a trend, but has become a well-established staple. It is a great alternative to peanut butter, and is generally considered healthier although the figures are not much different nutrition-wise. However, it is still sold at several times the price of a jar a peanut butter, so here is a quick and easy way to make your own, using powdered almonds. 

1711. Ranch Dip

The only time I would ever have ranch as a salad dressing, a dip, smeared in a sandwich, or drizzled over a pizza would be when dining out or ordering in. And you know what? I liked it. So it was high time to make it at home. 

1687. Pistachio Pesto Pasta

This pistachio pesto recipe is fresh, zingy, creamy and can be serves with much more than just pasta. 

1645. Garlic Confit

You may add a myriad of dry or fresh herbs, chili, perhaps even some honey and a splash of lemon juice, but all you really need is just some (lots) of garlic and olive oil. 

1642. Salted Honey Butter

Hardly revolutionary, mixing salty and sweet has been a known concept since I can remember. I am posting simple and easy recipes of late because guess what time it is? Ramadan is just shy of a month away and I have a fantastic compilation of recipes to share during the holy month. 

1630. Bone Broth

This may not be the prettiest post, but it is a valuable one. Due to circumstances out of our control, our health is increasingly becoming a matter of importance, and blessed is he who wises up to take preventative measures before he is forced to take curative ones. Bone broth is a miracle drink that can boost health in a multitude of ways. 

1498. Two-Ingredient Tomato Sauce (No Cook)

I think this is a recipe worthy of the tag "genius recipe". Barring salt, all you need are tomatoes and butter. The result is a fluffy pale orange cloud bursting with tomato flavor ready to melt and sheen over anything hot.

1444. Roast Red Pepper Pesto

Pesto is traditionally known as the basil-pinenut concoction we stir into cooked pasta. However the concept can be applied liberally to a variety or herb or vegetable, and a variety of nuts. Its uses are multiple as well. This is a roasted red pepper pesto made with cashews.

1420. Instant Toum Dip

MCW does host a recipe deep in its archives for a whipped garlic sauce, which I in no way retract by posting this similar recipe. You see, the former is more fluid, and certainly more pungent. This is a more spreadable and mild counterpart, yet just as multi-purpose. And it bears a secret.

1400. Mulberry Jam

Little humans grow so fast, may Allah bless them. This year's mulberry harvest had them picking the fruit high in the tree and standing over a steaming pot of bubbling jam, diligently stirring to a thick and glossy perfection.

1324. Vanilla Buttercream Frosting

Finding a recipe for buttercream frosting which you can depend on every time may be quite the challenge. This Vanilla Buttercream Frosting is versatile in terms that you can let it remain vanilla, or flavor with other essences (almond) or citrus zest (lemon, orange).

1231. Mulberry Molasses

Last season's mulberry yield occupied a considerable space in my freezer. In anticipation for another fruitful year insha Allah, I am coming up with different ways to use up the fruit besides cakes (one, two, three), pies, muffins, ice cream, or drinks and smoothies. An effective, versatile, and delicious contender was to make mulberry molasses.