Vanilla extract // http://www.marthastewart.com/article/vanilla-extract-how-to
This isn’t quite the recipe I use, but it’s the same principle.
Cherry vanilla bitters // http://www.chow.com/recipes/12040-cherry-vanilla-bitters
This goes in one of our favorite drinks with rye over rocks. Chris just dictated the recipe to me: 1/2 oz cherry-vanilla bitters 1/2 oz sweet vermouth, 2-3 oz rye ON ICE.
First two are in regular rotation. I’m looking for an excuse to try making sriracha.
Also, there’s a recipe for tahini in this post // http://www.seriouseats.com/recipes/2010/04/grilling-baba-ghanoush-ganoush-eggplant-dip-recipe.html