Fermented Food Adventures & Recipes
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 […]
Are you tired of the same old sour cream & onion chi dip for your party? Are you a lover of garlic dill pickles? Well then, you need to get on the dill pickle dip bus! As you no doubt are aware, homemade fermented dill pickles have a complex flavor […]
Who else loves that combo of fresh, tangy & creamy that is Green Goddess dressing? Green Goddess originated in the Palace Hotel, San Francisco, in 1923, and utilized mayonnaise as the base for its smooth, creamy consistency. Newer recipes often replace the mayo in part or whole with sour cream […]
The combination of fish sauce, vinegar & lime juice, and sugar creates a dipping sauce that is simple to make and yet so wonderfully balanced and tasty. A perfect blend of savory, sweet, and sour. \ This recipe also adds to that some garlic and chili, bringing in some spicy […]
Got Purp?! This take on hummus brings the brilliant color of beet kvass to the dish. While a “hummus” made from beets will give that deep purple color, it doesn’t really taste like hummus. (Not to say it’s bad at all.) In this recipe, we will use good ol’ chickpeas […]