Ferments off the beaten path, non-fermented recipes, syrups, and more
It’s bright, tangy, healthy and delicious. It’s also vegan, Paleo, and easily made organic. If you’re having falafel, schwarma, kafta and other kebabs, sabich, and so much more, you just have to have that cucumber/tomato salad in your pita or on your plate. In Iran it’s known as Shirazi Salad. […]
For starters, I made a Pho-spice Reuben sandwich and all the components were made from scratch, except the bread and swiss cheese. Although Russian dressing is the traditional spread on a Reuben, Thousand Island is also a popular substitute. So, I made both types of dressing, and I thought they […]
Don’t you just love those bright pink onions on your tacos? (And also the escabeche of hot peppers, carrots, radish, etc. common to Mexican restaurants?) I’ve been asked how to get that really striking shade of pink before and the answer is simple. Besides using red onions, for a real […]
In case you didn’t know, I love Pho soup. Did you know pho is pronounced “fuh”? There’s a restaurant here in the Atlanta area called “What the pho?” and I’ve heard of one called “Pho King Awesome.” (My all-time favorite pho place, by the way, is here in Atlanta and […]
Mayonnaise gets a bad rap. And although I’ll probably never feel totally comfortable calling it a health food, besides doing wonders for a lot of dishes, it really can be something not to stress over when eaten in moderation. That is, when it’s been prepared in a healthy way. Typical, […]
