Fermented Food Adventures & Recipes
My love affair with pickled cherry peppers began at Antico Pizza in Midtown Atlanta (there’s a little free advertising lol)—where the heat was playful, the sweetness bold, and the flavor unforgettable. I’ve since found these peppers tucked into charcuterie boards and antipasto platters at Italian restaurants, always adding that perfect […]
My son’s growing up to be a little hothead—in the best way possible. This year, he was determined to grow a variety of peppers, and he fell in love with cayenne. Combine that with his “insane” love of mango, and we had the perfect excuse to dream up this fiery, […]
Are you ready to bring your cookout to the next level? Every so often I need to put up something here that isn’t fermented because I just love it so much and feel the burning need to share. Today we are talking… GALBI! In my college days, I was lucky […]
Because of the diverse array of its anti-inflammatory, vitamin-rich components, which are also normally easily accessible in conventional or specialty grocers and food markets, fire cider has only seen its popularity grow in both commercial production and DIY recipes in recent years. Another convenient benefit: It’s not hard at all […]
This is it folks, my very own, currently one-of-a-kind (so it appears) recipe for hot sauce that tastes just like delicious peach cobbler. Except after the initial cobbler flavor, your face melts with the fiery inferno of orange habaneros (or whatever orange hot peppers you choose… Scotch Bonnets are widely […]
First of all, of course a hot sauce named “Chicken & Waffles” should be absolutely delicious on a plate of chicken and waffles. That might be more meta than my taste buds can handle but I’m going to have to try it! (After all, my “Hot Apple Pie” hot sauce […]
As a kid, when we moved to Georgia, I started noticing many restaurants had bottles filled with little peppers and clear liquid. It became pretty clear all the “country,” “southern,” “soul,” and “barbecue” restaurants always had a bottle at every table. I came to learn it’s a classic southern condiment […]
I always had trouble coming up with a name for these, like my Phokra and Phomato. A mix of the word pho and pickles – Phockles – (pronounced “Fuckles” since pho is pronounced “fuh”) just never sat right. This is my update: Phocumber! Sure, it sounds like Fuck Umber, but […]
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. […]
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 […]