Fermented Food Adventures & Recipes
Have you ever had that warm, crusty bread dipped in olive oil at a good Italian or French place, and just felt you were in heaven? You may have even had it with some black pepper or herbs, coarse salt, or balsamic added in too. One of my favorite restaurants […]
Whether or not you normally love eggplants, if you like soy sauce and Japanese pickles, I am confident you’re going to LOVE these. I have a cucumber shoyuzuke recipe here at the blog that I also can’t get enough of, and I’ve never had someone make or try it yet […]
Boiled peanuts are a Southern staple, but this Georgia-born twist brings a heady rush of sweet heat that blurs the lines for me between snack and obsession. I was going for some sweet heat southern flavor—think Vlasic Sweet Heat, Wickles Wicked Chips, Deux South, Famous Dave’s, or other southern-style hot […]
Indulge in the culinary artistry of Eastern European traditions with a modern twist through this stunning Sourdough Rye Bread Boule. Infused with the robust flavors of toasted caraway and dill seeds, cocoa powder, and molasses, this rustic loaf embodies the rich heritage of traditional Jewish rye bread while introducing the […]
Tzatziki originates from Greek cuisine, but it has long been a Mediterranean staple more broadly. It offers a cooling contrast to bold, savory dishes, such as chicken souvlaki and Mujadarra. This version swaps cucumbers for my fermented dill pickles (my full recipe and fermentation guidance are here), adding a tangy, […]
This homemade duck sauce is a celebration of all-natural ingredients, free from artificial additives and preservatives. Made with real apricot jam, fresh ginger, garlic, and rice vinegar, it delivers the perfect balance of sweet, tangy, and savory flavors. Instructions for making a hot (spicy) version are also included. Unlike store-bought […]
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 […]