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 [...]
Allioli. Allioli. Allioli. I love how the vowels and lulling Ls roll off the tongue – softly and whimsically – almost like a child’s nonsense word. all-ee-oh-lee. It’s a melodic sound. Allioli is a Catalan version of classic aioli, and it differs fundamentally from Provençal aiolis in that it is made without egg yolk – offering just a combination of good quality olive oil, fragrant garlic and unrefined sea salt.
The other day we were shopping at the major grocery store in the next town over. Our spring CSA boxes hadn’t started arriving and our stocked pantry had dwindled down to a few jars of apricots, nectarines and tomatoes so we were picking up some essentials. We rarely frequent big chains, preferring [...]
Preserved lemons are a delight with their clean flavor. While to strong to serve as a side dish – obviously; they do make a delicious, fresh condiment. These lemons have been fermented much in the way that sauerkraut is, and so are alive with beneficial bacteria, vitamins and minerals. This condiment goes [...]
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