A wintry pressed salad recipe made with red cabbage, carrots, and fresh ginger, and finished with slivers of kumquat and fresh squeezed blood orange juice. [Read more…]
Summer soups are weird, I know. But when all the tomatillos or tomatoes or zucchini are ripe at once, soup can be a savior, especially if you find yourself with a string of rainy, not completely sweltering August days, where pants, socks, and real shoes almost seem like normal clothes to wear. But even on a hot day, the interplay of tangy tomatillos, velvety chicken stock, crispy tortillas, tender chicken, and herbs is pretty great. [Read more…]
Fermentation is a mysterious alchemy that’s intimidated me for years. The idea of harnessing bacteria to create my favorite foods felt like something only an expert could pull off. I was also pretty sure it would smell terrible.
Then my friend Autumn Giles’ book Beyond Canning, New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before landed on my doorstop. Autumn quickly allayed my fears, showing me how simple fermentation really is and walking me through the process step-by-step. I was ready! [Read more…]