How To: Caramelized Onions

Caramelized onions, along with roasted peppers and roasted garlic, are something I love keeping jars of in my fridge.

They are really sweet and versatile, and add another layer of flavor to the turkey and cheese sandwiches I often eat for lunch.

The caramelization of onions is a process. Some people prefer their onions to be caramelized but not completely 'jammy.' I like mine jammy; the onions are brown, very, very soft, and would mash easily.

How To: Brown Butter

Better butter? Yes.

Brown butter is butter with an extra punch of flavor. Nutty, rich, delicious flavor.

It's really easy to make and you can use it just about anywhere that you would use regular butter.

If you have one, use a pan with a light-colored bottom to see the butter change color. If you don't have one, use a light colored utensil.

How To: Roasted Garlic

I love roasted garlic.

I love how it makes the whole house smell as it's roasting. I love tossing it in dishes to add more depth and flavor. I love that it makes me think of my mom, who would roast big batches of garlic for us to spread on bread instead of (or along with) some butter.

I love that it's so easy.

Roasted garlic is really hands off and can keep in the fridge for several weeks.

My local produce market sells large containers of peeled garlic, so I use that for my roasted garlic, which makes it even easier.

How To: Roasted Peppers

Roasted red peppers add a lovely sweetness to dishes -- and they're easy to make.

I love roasting a big batch of peppers and keeping them in my fridge. I add them to sandwiches, sauces and sautes to balance out saltiness.

Typically, most cooks roast and use red peppers, but yellow and orange roasted peppers are also delicious.

50's Style Spice & Oil Labels

On the list of things I love: when everything matches.

For a while now, I've been messing with the idea of spice labels. After some trial and error, I designed these with Microsoft Word and a fantastic 50's style font that I found online.