Fermented Food Adventures & Recipes
Leading up to and start the gastritis diet, I lamented all my favorite foods I’d be missing. I pictured meal after meal of bland, boring looking dishes that wouldn’t satisfy my need for unique and bold flavor. And in the beginning, my meals really were quite tame. As time passed […]
Thai curry paste is a mixture of herbs, spices, and aromatics used to make what Westerners know as Thai-style curry dishes, or “kaeng.” Thai curry paste is an incredibly useful ingredient, and all the more so if you have gastritis. That is because it has so many ingredients which are gastritis-friendly and […]
This is the first time talking about the gastritis diet (and my own erosive gastritis diagnosis) on this blog so I’ve given a little overview here; feel free to scroll straight down to the recipe as desired. Gastritis – the inflammation and potential erosion of the stomach lining and an […]
Remoulade originated in France as a cold sauce with some similarities to tartar sauce. It had a sharp bite with its generous inclusion of horseradish. The name remoulade came from the word for horseradish – remolat – in a dialect of French (noting that the word for horseradish in the […]
As much as I like innovating in the kitchen, with plenty of recipes here to prove it, you might also know I like paying homage to originals. Take my garlic dill pickle or my Napa kimchi recipes for instance. The thing for me is not to just make another traditional […]
Last year I had the unbelievably good fortune to spend a couple weeks in Costa Rica. Unfortunately, it was only in the last few days of my trip that I discovered a sauce there called “Lizano Salsa” (Lizano Sauce, pronounced like “Liz-Ah-No”, so you can pronounce my Insane in the […]
I’ve been making fruit-flavored “sriracha” sauces for years and you can find numerous other such recipes here. Sriracha is a simple and highly versatile sauce, normally consisting of red chilies, vinegar, garlic, and sugar. Notwithstanding the addition of some fruit flavor, in these cases I very much aim to maintain […]
Muhammara is like a fancy, lesser known cousin to hummus and baba ganoush. It likely originated in Aleppo, Syria, but is used all over the Levant. It has a lot of ingredients but they’re perfectly balanced to create a distinct and absolutely delicious flavor. Once you go muhammara, you may […]
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 […]
It’s hard to decide which part of this sauce is more alluring… the color or the taste. Unlike tahini, hummus has risen in popularity in the US so much that it’s now a multi-billion dollar industry. Tahini is available as it ever was, but it has never quite enjoyed the […]