Making homemade barbecue sauces is surprisingly easy. Take, for example, the East North Carolina-style vinegar and pepper sauce. It's just cider vinegar, salt, black pepper, and chili flakes mixed ...

Add the peppers, garlic, and basil to a food processor. While mixing, or between bursts of mixing, add the vinegar. Once again, BEWARE OF FUMES! This can spray up as you are mixing, so stand back ...

The sauce is ready to serve. Grab a grown-up to help finely chop a red pepper, spring onion and a teaspoon of Scotch bonnet chilli. Scotch bonnets are extremely hot chillies, so make sure to get a ...

If the sauce is too sweet when you taste test, add a splash of rice vinegar until ... fried rice would make a nice side dish ...

Season to taste with salt and pepper and a little lemon juice. You can always skip the reduction of the vinegar and just use 1 tablespoon of good quality white wine vinegar. If the hollandaise ...

This abundant board features tortellini skewers, prosciutto-melon skewers and stuffed mushrooms, as well as classic antipasti ...

[Mike G] has been experimenting with making his own vinegar, and found the end product to be a delicious addition to his cooking. The first step is similar to making alcoholic beverages.

Add garlic, red pepper flakes, water, olive oil and red wine vinegar to the bowl of the food processor. Process to form a thick sauce. It will not be smooth. Or, if making by hand, chop parsley ...

The goal is to create a filling three-course meal for two — hopefully with some tasty leftovers for lunch the next day.