Fermented Food Adventures & Recipes
Sometimes we find wonderful things that are greater than the sum of their parts. I find this particularly true in the realm of food & cooking, where ingredients or dishes from disparate places or cultures can meld incredibly well with others. This has culminated in the delicious world of fusion […]
Although I have made various kimchis keeping the leafy stems and greens attached to my produce (or fermented the leaves separately), I’ve never been able to source true chonggakmu, which literally means Bachelor radish. But then again, all radishes grow leafy tops which are edible. So at a certain point, […]
One kimchi that has stood out to me for years for its unique & floral flavor is kkaennip kimchi, or kimchi of perilla leaf. This can also be called sesame leaf (though it’s not in the same family as the sesame plant that makes sesame seeds). In fact, perilla leaf […]
The unique and deep flavor of pho fusing with the quick satisfaction of a tangy pickled egg. Let’s face it, you need this! In case you hadn’t noticed, there’s a lot of pho flavored pickles and dishes on this blog. In fact, there’s pages worth. Just when I think my […]
Pink colored radish pickles are popular in Korean and Japanese cuisine and are one of my favorite pickles. There are lots of ways to end up with delicious pink radish pickles. You can use a red or purple variety of radish, keep the skin on but cut into slices, and […]
Are you ready for a fun and flavorful mashup to impress and satisfy your guests? This delicious dip swaps out more traditional seasonings like cumin and paprika for everything-bagel-spice. You know, that delicious blend of onion and garlic flakes, sesame seeds, poppy seeds, and potentially more. (My own everything-spice blend/recipe […]
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 […]
I knew that my great-grandfather owned and operated a Romanian restaurant on the Lower East Side of New York City but only recently did I really start asking about stories and recipes from my family. Although my father didn’t really get much in the way of training to make these […]
In my new cookbook, Insane in the Brine: The Official Cookbook, I wrote a blackening-seasoning (aka blackening-spice) pickled egg recipe that I love. I decided a similar approach to pickled shrimp – a somewhat obscure southern gem – would also yield delicious results. And it did! Blackening seasoning has a […]
It’s here folks! Over 100 recipes you won’t find anywhere but in the cookbook, plus updates to over 20 of my classic recipes. The ebook is in full color with any hard to find ingredients linked for easy identification & shopping. Unfortunately, due to the huge scope of the book […]