Fermented Food Adventures & Recipes
Chopped liver is a dish with deep roots in Ashkenazi Jewish cuisine, born out of resourcefulness and dietary traditions. In Eastern Europe, liver was an affordable and accessible ingredient, and its preparation was shaped by Jewish dietary laws (known as kashrut), which guide what foods can be eaten and how […]
This hearty and nutritious Pumpkin-Nickel bread is a creative twist on traditional pumpernickel (which technically is made with a type of German rye flour that is used either exclusively, or in greater proportion than bread flour). My awesome dad pun “Pumpkin-Nickel” was inspired by my son’s ingenious idea to infuse […]
I am thrilled to announce the release of my third cookbook, which puts the spotlight on the foods I ate and recipes I developed to heal my chronic erosive gastritis. (Pickles doesn’t cause it by the way; food rarely is the core culprit to cause gastritis, though changes to diet […]
This has to be one of my favorite breads of all time and, in spite of a little extra work for the roasted garlic, I just keep coming back to this one! Infused with the aromatic essence of fresh rosemary, the savory richness of rough-chopped olives, and the sweet, mellow […]
Discover a truly unique and delectable snack with this probiotic fermented crudités paired with a creamy kefir ranch dip! Don’t worry if kefir isn’t your thing; you can always use the more traditional buttermilk option, easily found at a supermarket. Crudités, from the French word “cru” meaning “raw,” are typically […]
Enjoy a wholesome, flavorful whole wheat sourdough loaf that’s packed with nutrients and a delightful sesame twist. This bread combines the earthy richness of sprouted whole wheat flour with the nutty flavors of white and black sesame seeds. The added touch of honey provides a subtle sweetness, while sesame oil […]
I have a recipe on my blog from several years ago of sausage patties loaded with green onions, black pepper, and hot sauce. Besides the hard-to-digest fat content, these other ingredients are highly irritating to those suffering from gastritis and GERD. So what I did was omit the troublesome ingredients […]
Are you craving a new sauce for your barbecues? Something tangy, bold, and satisfying yet off the beaten sticky sweet tomato-based path? Not to disparage those, they’re great too, but this mayo and apple cider vinegar – based sauce (also called “white barbecue sauce”) is a super easy way to […]
Giardiniera is a medley of vinegar-pickled vegetables, a vibrant staple in Italian cuisine often enjoyed as an antipasto. It pairs beautifully with cheese and cured meats or adds a burst of flavor to salads. Chicago-style giardiniera, known for its hot, spicy kick and generous use of olive or vegetable oil, […]
I’ve qualified this as “fermented” chow-chow because the classic version is typically vinegar-pickled, but I wanted to offer a twist that deepens the flavors with the magic of fermentation. Chow-chow is a condiment with countless variations across the United States, and in the South, it’s known for its sweet, tangy […]