I love Vietnamese pho soup. And if you’ve ever had it, you probably do too. There is a section of Atlanta (my hometown), which is lined with Vietnamese restaurants. I used to work in that area and when I discovered pho (and Vietnamese cuisine in general), I think there were […]
I was recently asked whether it was possible to ferment fresh herbs and the answer is a resounding yes. The following is just a general guide of how to ferment herbs. This could be one herb or a variety. If you want a specific recipe, this is my fermented chimichurri. […]
From its obscure beginnings in the early 20th century Thai town of Si Racha, this sauce has taken the US by storm, specifically in the form of Huy Fong Food’s iconic “Sriracha Hot Chili Sauce” with the rooster featured on the label. Delicious though that sauce may be, it is […]
This recipe can be used to make gravlax – salt cured lox – with a rich and autumny flavor. It will keep for several days. Or, you can take the extra step of cold smoking it, to produce nova lox, which will have a nuanced smokey flavor and will […]
This is a recipe for classic kosher garlic dill pickles. A “kosher dill” doesn’t necessarily refer to kosher in the sense of Jewish dietary restrictions but rather that it is in the style of the early 20th century New York Jewish pickle makers… with kosher salt and a generous […]
