Reviving Traditional Foods
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 [...]
Brine-pickled garlic scapes, a near-perfect example of waste-not, want-not thinking, makes excellent use of a seemingly obscure food – one cherished only by gardeners and only the most enthusiastic of farmers market goers: the humble garlic scape. The garlic scape, a long and serpentine stem that protrudes from garlic as it grows before opening into [...]
Explosively hot, these pickled jalapenos will knock you out. Bring a fire extinguisher to the dinner table when you serve these. Seriously, these pickled jalapenos are most certainly not for the faint of palate. But they sure are addictive and tasty. A raw, probiotic food that explodes with flavor, these little guys are [...]
Sour pickles are a mainstay at our summer dinner table. Naturally fermented, sour pickles are rich in beneficial bacteria and food enzymes, offering a dairy-free source of probiotics. Vinegar pickles lack the beneficial bacteria and many of the heat-sensitive vitamins found in traditional, sour pickles. You see, real pickles are naturally fermented through [...]
I always look forward to August. The tomatoes and melons and cucumbers are finally coming into season here when most of the country has been enjoying these summer foods for at least a month. Beyond the serpentine Armenian cucumbers and the cute lemon cucumbers, I love the pickling cucumbers most and they are [...]
Lovage Soup for Spring
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
What People Are Saying