You wouldn’t know it judging from most Middle eastern eateries in the US, but bright pink pickled turnips (in many places called “torshi left,” or just “left,” which simply means turnip) is a necessary component for many meals all over the Middle East. No, there’s not some crazy pink variety […]
When I came up with this vinegar (i.e. unfermented) pickle recipe, I had made fermented “phokra” several times. (That name is a no-brainer of course.) I love that stuff and plan to post a recipe at some point. Fermented foods are rich in probiotic bacteria and have tremendous flavor. On […]
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 […]
Are you ready for pickles with no skin and no seeds? You can even do this to the big salad cucumbers you normally would never use for pickles, and come away with something amazing! I love this recipe for a lot of reasons. One is that, although it is not […]
