Made From Scratch

Walk into a supermarket and you’re met with a constellation of choices. Shelves of various dairy-free milks. Row upon row of different nut butters. Dozens of bottled salad dressings in every imaginable flavor.

It’s convenient to buy these items, but there’s also value in learning to make them yourself. You might discover that your favorite version of vinaigrette includes a dab of spicy horseradish. Perhaps you’ll be happier blending up some nut milk at home and avoiding the gums and emulsifiers in most commercial brands. You may find it cost-effective to make your own ghee, or simply enjoy the ability to mix up a homemade pesto that tastes exactly how you like it.

Think about these as flexible formulas rather than strict recipes. They’re all customizable — each can be seasoned to suit your tastes, or tweaked to include whatever greens, herbs, or nuts you have in your kitchen. Once you’ve mastered the steps, you’ll be able to keep your favorites on hand to add some extra flavor to your next meal.