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The Cookstr Weekly: Ten DIY Challenges

October 21, 2013

There are some foods that I often find myself buying for reasons of convenience although I really prefer making them on my own – bread, hummus and chocolate-hazelnut spread come to mind – and then there are foods that I never seem to be able to make the jump to DIYing. Below are ten of those things that have largely remained outside of my wheelhouse, all of which I’m challenging myself this season to make from scratch. I’ve stayed away from anything that requires complex equipment or immense skill, and instead tried to stick to relatively easy projects that we’re simply so used to picking up at the grocery store on the way home. You may already have sworn off store-bought mayonnaise, and homemade pasta might be part of your regular repertoire. In that case, leave a comment and tell us about your most recent DIY challenge! We always love to hear from you.

Warmest regards,
Kara Rota
Editorial Director
Cookstr

  by Amy Traverso 

 
Making donuts seems like a project, and a messy one at that. I immediately picture splattering oil and counters covered in powdery sugar spills. But if you’ve ever had a fresh apple cider donut from a farmers’ market this time of year, you’ll understand the urge to experiment with recreating them at home. You don’t need a lot of special equipment here, besides a thermometer – making sure the oil is at the right temperature ensures a light and crispy result – and a donut- or biscuit-cutter.  

More DIY Recipes from Cookstr
Mayonnaise by James Beard
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Pickled Vegetables by Victoria Blashford-Snell and Brigitte Hafner
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Classic California Roll by Hiroko Shimbo
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Shoushan’s Homemade String Cheese with Nigella Seeds by Ana Sortun
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Chocolate Marshmallows by Jacques Torres and Judith Choate 
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Lollipops by George Brennan

  by Michelle Rizzolo, Philip Wojtowicz, and Michael Gilson 

“Baked in a cast-iron skillet, this is a real pan “cake.” At the Bakery, we prepare it in the wood-fired oven, where it puffs up to an inch thick in just a couple minutes. We top it with huckleberries or strawberries, or serve it with maple syrup and butter – or even eat it with a thin European-style yogurt. One pancake should be enough for one person. If you want to serve the pancakes to a group of people, cut them into slices and allow your guests to help themselves.”
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We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make Cookstr.com even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!

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