Reviving Traditional Foods
Preserved lemons enhance the cooking of North Africa with their pronounced saltiness and a sourness that is oddly mellowed, rather than enhanced, through fermentation. Even with no other ingredients but salt and lemon, preserved lemons take on other unique and complex flavor profiles that can become even mint-like over time and after proper fermentation. While [...]
I’ve fallen in love with einkorn (as many of Nourished Kitchen’s facebook fans already know). Einkorn is a beautifully rustic and ancient grain, and a precursor to modern hybridized wheat. I love its softness, its mild flavor and the way it yields beautiful results in baking. I typically make my no-knead sourdough bread with freshly [...]
No-knead sourdough bread, with crisp crust and its ballooning airy pockets in the crumb, is our favorite bread. And, recently, I’ve taken the time to return to the kitchen and my roots within traditional foods by embracing the pleasure breads, grains and pulses bring to the kitchen table in addition to all those lovely fats, [...]
Many Nourished Kitchen readers come to traditional, real foods after vegan- and vegetarianism in searching for a diet and lifestyle that combines ethics, sustainability with health, nutrition and tradition. This week, I chat with Tovar Cerulli, author of the Mindful Carnivore: A Vegetarian’s Hunt for Sustenance. In reading the Mindful Carnivore and in speaking with [...]
To drink beet kvass is to taste the blood of the earth - sweet and salty with a mineral-rich undertone that speaks of the soil itself. Beet kvass is an acquired taste, much like other fermented foods whose characteristic sourness can offend tame palates. In spite of – or perhaps because of – its briny [...]
You know how I love offering you free stuff, right? This week I’ve paired up with Cultures for Health to giveaway my hand-picked fermentation kit: a vegetable fermenter, mineral-rich Celtic Sea Salt, Caldwell’s Starter Culture for Vegetables and a kraut pounder. With this kit, you’ll have the right tools to prepare all sorts of fermented [...]
Portable soup, a sort of homemade bouillon, sustained travelers before Cup O’ Noodles lined rest stop shelves and salty powdered bouillon cubes gave home cooks a short cut in making soups, stews and sauces. Modern cooks who seem to favor time saving packaged ingredients over more elaborate traditions have lost their taste for laborious culinary [...]
I love kimchi, and I make kimchi at home a few times a year, usually in the autumn when Napa cabbage, hefty daikon radishes, carrots, garlic and chili peppers can all be found at the market in abundance. I buy them by the case, taking advantage of discounted prices – cabbage for 75 cents a [...]
Breast milk is the ultimate real food. We could quibble and squabble over whether humans are designed to eat grains or dairy (from other animals, that is) or meat or hybridized fruits and vegetables or cooked foods or exclusively raw foods, and there will always be some room for doubt, contention and debate. We do [...]
March was a bit of a whirlwind month – hectic and busy. From organizing a conference and farm-to-table dinner, to moving across town the very same week (I can’t wait to show you pictures of my kitchen. It’s a teeny space that’ll give you a lot of confidence in your own kitchen.) Oh yes! And [...]
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
The First Salsa of the Season: Radish & Green Tomato
What People Are Saying