Slightly stale homemade sourdough bagels bake into crispy chips sturdy enough to support thick dips

A series of rest times, smooth shaping and a boiling soda bath before baking result in dense, chewy sourdough bagels

Essentially a warm variation on eggnog, this cocktail becomes irresistible on chilly holiday nights

Traditional baking techniques and an intense spice blend create crisp-tender cookies primed for decoration

Tomato juice works as a delicious, easy base for soup, especially if you grill and strain fresh tomatoes and freeze their juice

Layers of crunchy tortilla chips, seasoned beans and fresh vegetables, tossed with a homemade dressing, have so much flavor this salad doesn’t need ground beef

Corncobs stripped of their kernels make a light, savory stock to flavor chowders, soups and risotto

Skip the meat and fill vegetarian sandwiches with smoked beets, tangy goat cheese and spicy greens

Take the earthy flavor of beets to new heights by caramelizing them in the oven and then smoking them

Homemade liqueurs like triple sec are easy, mainly hands-off projects that upgrade margaritas, mimosas and other cocktails

The flavors of traditional Catalan romesco motived me to puree homegrown grilled peppers and nuts into a mild, smoky sauce

With shortcuts like canned beans and a premade sauce, this one-skillet meal comes together just as easily while cruising or front-country camping as it does at home

Fresh or frozen berries produce intensely flavored sorbet made using everyday kitchen tools

While you wait for basil season, turn the tender leaves, stems and tendrils of edible pea plants into a mild spring pesto

The residual heat of a pot of hot, drained pasta wilts peppery arugula and other spring greens until soft but not soggy