It’s lard. It’s bread. It’s delicious and it’s been around for over 100 years.
The noble Philly Cheesesteak is frequently replaced by horrendous knockoffs outside of its area of origin. Ignore that stuff, and make your own, including the fantastic roll!
A great dish to warm a cold Fall evening with a pint or two of great ale. My take on the British pub classic.
Anyone who loves hot sauce should know about the revered Inner Beauty hot sauce. I made a few adjustments to the recipe to build on this long time favorite.
I was always intrigued with the idea of making a fermented hot sauce, but toning down the vinegar content to highlight the fermented character of the sauce. I also like a bit of garlic, so I wanted that in my sauce. Last, I wanted to bring more heat!
A proven recipe for fermented baby pickles. These cornichons make a great snack or addition to a charcuterie plate.
This sauce is hands down my favorite way to enjoy grilled salmon, especially wild Alaskan salmon with the fast- approaching season!
How to use koji rice to emulate dry aging on a standing rib roast.
Using the solids left from fermenting sake to make cucumber pickles and cured salmon creates a light, fresh taste.
Koji brings magic to many foods, and is very easy to make at home.