262 menth recipes

Marinated eggplant in olive oil: salt-pressed, vinegar-soaked strips layered with garlic, oregano, and chile in extra-virgin oil. An Italian antipasto that gets better for months.

Tofu wontons with ginger, garlic, and sesame oil filling, ready for deep frying or boiling in soup. Freezer-friendly for up to 2 months.

Homemade mead recipe with honey, cloves, cinnamon sticks, and lemon. A simple beginner-friendly honey wine fermented with active dry yeast and ready to drink in about a month.

Spiced refrigerator cookies with sour cream, sliced almonds, cloves, and nutmeg. Make-ahead dough keeps for 2 weeks refrigerated or freezes for months.

Slow-simmered Sicilian ragu with ground pork, pureed tomatoes, soffritto vegetables, and fresh mint. Freezes for months and gets richer with every reheat.

Homemade ketjap manis (Indonesian sweet soy sauce) from dark brown sugar, soy sauce, molasses, galangal, and cilantro. Stores for months at room temperature.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Double chocolate biscotti with wine-plumped dried cherries, melted bittersweet chocolate, and cocoa powder. Crisp, dunkable cookies that stay fresh for a month.

Pickled Zante grapes (Champagne grapes) in a sweet champagne vinegar brine with allspice. Cocktail garnish and cheese-board jewel that keeps for months.

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.

Homemade plum liqueur infused with vodka, sugar syrup, and a pinch of cinnamon. Just 30 minutes of prep, then 3 months of patience - worth every day of the wait.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Homemade tandoori masala spice blend with freshly ground cumin, coriander, and cayenne. Just 3 spices plus food coloring for that signature red tint. Stores for 2 months.

Pickled cherries with stems on, packed in apple cider vinegar brine sweetened with brown sugar. A cocktail garnish, charcuterie board star, and salad topper that keeps for months.

Homemade apricot liqueur infused from smashed apricot pits with vodka, cinnamon, and coriander. A two-month maceration creates a fragrant, almond-toned spirit similar to amaretto.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.