Fermented Food Adventures & Recipes
Note: to bypass all ads, all my posts have a text-only, ad-free, downloadable/printable jpg recipe card at the very bottom. Matzah ball soup has always been one of those dishes that carries memory as much as flavor. After my incredibly talented and creative mom, Jane, passed away this year, I […]
I understand some folks not being into tuna, but since you’re here, clearly that’s not you HAHA! So how can you up your tuna salad game, and maybe make what could be your new favorite sandwich?! I’ll quickly mention here that there is a tuna salad recipe in my first […]
This dish began as a simple fruit bowl served at a cozy bed & breakfast in North Georgia. It was early fall, my wife was pregnant, and everything felt heightened—memorable. One of the brunch offerings was a mix of pomegranate seeds, red grapes, and agave syrup. As a longtime pomegranate […]
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 recipe is named in honor of my nana (another word for grandmother), Sarah, who made a delectable sweet and savory borscht soup with beef shortribs, aka flanken. The use of beef shortribs is an inheritance from her Eastern European & Russian Jewish background, as borscht soup from those countries […]
Although I’ve been at the sourdough game for a while, I only started making challah last year with my son and it has been such a fun journey. (Challah is braided egg bread, popular through much of Eastern Europe and celebrated by Jews who popularized it in the US and […]
There’s something undeniably delightful about the combination of creamy, whipped cream cheese and the rich, smoky flavor of salmon. Whether you’re using homemade or store-bought smoked salmon, this simple yet delicious spread is perfect for bagels, bagel chips and other crackers, and more. This smoked salmon cream cheese spread is […]
This article was adapted from Kenny Friedman’s recipe (which we collaborated on) at the Kosher Epicurian Society website. It’s a wonderful resource for Kosher cooking, dining, reviews, wine, and much more, with recipes and content being added regularly! You can find Kenny on Instagram @kosherwinetastings. Note: This is a “quick […]
This recipe makes use of fermented pickle brine and caraway seeds to give you a classic Eastern European rye bread flavor without the need for sourdough starter. (If you want to make my classic sourdough rye bread recipe, check out my recipe here.) This bread has a wonderful consistency, including […]
What better way to bring together my roots as a Georgia boy raised by two Jewish New Yorkers? Lesser known fact that while the Kosher pickle peddlers of the Lower East Side brought a great variety of pickles to the US, including the iconic Kosher Garlic Dill, the fermented green […]