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 proven recipe for fermented baby pickles. These cornichons make a great snack or addition to a charcuterie plate.
Using the solids left from fermenting sake to make cucumber pickles and cured salmon creates a light, fresh taste.
My garlic patch produces between 300-400 scapes in a normal growing season. This bounty of garlicky goodness finds many uses in the kitchen.
What can I do with the delicious leftover brine when the pickles are gone? Use it to make the best fried chicken!
This has to be my favorite kimchi. A few years ago, I ran several experiments on this recipe to see what folks liked, and this recipe was the result. It’s a spicy pickle with the perfect combination of salty, sweet, spicy and umami. Every ingredient contributes.
Sometimes I eat something and it is so good, I just have to know how…
It’s late summer and the garden is in production mode. This is the time…
As a gardener, it gives me great satisfaction to be able to do something…