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 […]
Kimchi. Shakshuka. Two foods I absolutely love and never once considered combining. Until one night, awake and stirring in bed, it just kinda hit me. And then, it was even harder to fall asleep because I started imagining all the ways I could go about it. Would I still use […]
Ready to leave those plain old white hard-boiled eggs behind? Umami is a popular term nowadays, but these eggs were bringing it centuries before we were using this special word to describe that rich meaty flavor. I do not have a Sephardic background (Jews from Spain and the Levant). I […]
To miso-cure your eggs, you will simply wrap them in miso (many great options here), essentially making a miso ball with an egg inside. After a day to several days, you remove the miso and, voila!, you have a salty egg bursting with flavor. I wouldn’t say it simply takes […]
I recently put up a post about making kvass – a drink with Russian & Eastern European origins – which wasn’t specifically a beet drink originally but beets were sometimes added. In case you hadn’t noticed, beets impart an incredible color to liquids and most anything they touch. Although I […]
