Sure, you can start kitchen projects any time of year. But there’s something about January 1st that makes from-scratch baking and cooking feel especially aspirational—and manageable. Maybe it’s the optimism of resolutions, the chilly weather that pushes us indoors, or just the extra time of a three-day weekend. You can envision a life filled with homemade butter, DIY stock, and fresh pasta. Whatever the reason, we’re happy to give some DIY inspiration with one of these 17 edible kitchen projects.
What are your favorite ingredients to make from scratch? Share your projects in the comments below!
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Written by: Katie Macdonald
Popular on Food52
3 Comments
Nanette
January 4, 2019
I love to take my leftover mushroom stalks and put them in my dehydrator. Then when they are totally dry, I put them in my trusty old, what used to be, coffee grinder and powder them on a pulse. this powder is great for adding extra umami flavor to whatever food you want to enhance with that mushroom flavor...and no waste! I have also powdered fresh strawberries this way and made the most amazing butter cream frosting and/or cream cheese! The inspiration is food infinite! I hope you try this!
Nanette
January 4, 2019
I love to take my summer rosemary, basil, thyme, and marjoram and make salt with them. I use my favorite salt...medium course and I water rinse and hang my herbs to gently dry...not brittle, but still dry and pliable from their natural oils. I use an old electric coffee bean grinder and strip the herbs leaves from their thick stems. I then place a bit of salt in with the leaves and pulse grind to my preferred courseness. I then add my ground herb to my salt and store it in a wooden salt box. I then have my different herb salts to add to soups and stews and meats!
Analida B.
January 1, 2018
I grow heaps of rosemary all summer and make rosemary simple syrup for cocktails! I love the flavors it brings like this grapefruit mojito!
https://ethnicspoon.com/grapefruit-rosemary-mojito/
https://ethnicspoon.com/grapefruit-rosemary-mojito/
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