February 13, 2016
Eat this sweet, tangy, and slightly spicy BBQ sauce on everything
This is our go-to recipe for a tangy, sweet, and slightly spicy Kansas City-style barbecue sauce. We developed this recipe because we wanted to make a BBQ sauce that used tomatoes instead of ketchup, which is more commonly found in recipes. To replace the sweetness that comes from the addition of ketchup in other BBQ sauce recipes, we use brown sugar and molasses. We also love the addition of… more →
February 13, 2016
What to do when you end up with just a little too much okra.
There’s only one thing to do when it’s late summer and okra is in season: pickle it! We recently made up a batch of pickled okra to preserve the awesome bounty we got in our CSA box, and plan to keep it around for salads, charcuterie, or as a 2am snack.
If you grow okra, you need to be diligent and make sure to pick them while they’re still small. If you don’t they’ll get tough and fibrous if they… more →
February 13, 2016
When life gives you lemons, make booze.
We love keeping a bottle of homemade limoncello in our freezer. There’s nothing like pouring a round at the end of a good meal. And making limoncello is easy; you only need a few ingredients: lemons, water, alcohol, and sugar. You can also make variations using any other kind of citrus—in fact, we like using grapefruits even better than using lemons. Though it’s easy, the recipe does take at least… more →
February 12, 2016
A great way to use up leftover pieces of pasta dough
A few years ago we stopped buying boxed pasta altogether. After finding an unused pasta mill in one of our parents’ house, we decided to work on perfecting a method for quickly making fresh pasta (we’ll write a post about this soon). With practice, we’ve found that the dough isn’t particularly difficult to make (and in fact is usually finished in the time it takes us to make the sauce), and the… more →
August 9, 2015
Stay tuned for lots of delicious things.
Our website is live!
We’re a couple of food-obsessed folks who love to cook and eat. Last year we came up with the idea to compile, archive, and share our cooking, brewing, and fermenting projects.
We’ve spent the last 6 months posting some of the things we’ve made to Instagram while we worked on setting up our own spot on the web, charcoalandsalt.com where we could feature the full recipes. If… more →
