Gochujang, fermented Korean-style chile paste, is a staple in my kitchen. With a bumper crop of peppers, I set out to make my own.
In other blog posts, I have shared how to make some fresh tomatillo salsa and how to use them in delicious pork chili verde. This recipe today, salsa verde, is the original reason I grew tomatillos. I wanted to make a tangy green salsa to enjoy all year.
Confit is a slow cooking process using fat. In this post I replace traditional fat with beeswax for amazing results.
Make a big batch of jerk sauce to freeze and be ready to take your barbecues to the islands!
Homemade corned beef is excellent because you control the ingredients and the quality of the meat. It’s easy, and the only limitation is that you need to plan ahead for the curing time.
Fermentation adds depth and complexity to the flavor of foods. A jar of fermented hot peppers makes a great base for flavorful sauces.
Making irresistible, crispy fried peanut snacks with homemade chaat masala spiced the way you want it.
Tourtière is a meat pie made as part of traditional Canadian Christmas feasts for about 400 years. My version uses wild rabbit and a special pie crust.
It’s the season for fresh anchovies from the Adriatic Sea. Learn how to make your own salt cured anchovies!
I’m always looking for new things to do with garlic, and have three methods to share in this post: garlic confit, garlic honey, and black garlic. Each one very simple to make, but each giving you a unique garlic product to enjoy.