Fermentation adds depth and complexity to the flavor of foods. A jar of fermented hot peppers makes a great base for flavorful sauces.
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.
Here’s how to make a mouth numbing Sichuan chili oil with the solids left over from making hot sauce.
Miscela Esplosiva is a hot mixture of miscellaneous ingredients, like a very spicy, finely minced hot giardiniera. Perfect sandwich spread.
The salt pans of the Trapani area have been in constant operation since the days of the Phoenicians.
“What do you want on your pizza?”
Why does this question stop me in my tracks every time? Even if I thought long and hard about it beforehand, when faced with the ultimate choice, my brain will just freeze.
This recipe is for those folks who dream of a barrel full of pickles in the basement. A barrel you can visit anytime, lift the lid, reach below the brine, and pull out a delicious whole fermented cucumber.
Today’s project is homemade Worcestershire sauce. Worcestershire sauce is a mystery in a bottle. Tart, salty, complex.
By using the best chilies, the best ingredients in the adobo, and the right combination of spices, I knew I could knock this fastball out of the park!