Media Coverage for Cured Meat, Smoked Fish, & Pickled Eggs
I just had to share these quick ditties of media love! From Front Burner in the New York Times: “I liked the variations she suggests, and cross-references she gives …
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Cured Meat, Smoked Fish & Pickled Eggs – New Cookbook – Available Now!
Released July, 2018 Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. In this new cookbook from food preservation teacher and cook Karen Solomon, you’ll learn …
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Kraut the Best Sauerkraut – Easy, Crunchy, Delicious Recipe
Basic Sauerkraut I’m sorry. I can’t hear you. I have sauerkraut in my ears. Hard to spell, easy to make and eat, this is the quintessential fermented pickle to make …
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Chocolate Hazelnut Spread (Homemade Nutella Recipe)
This recipe first appeared in Can It, Bottle It, Smoke It, but it is one that is a frequent request from my kids. There is everything to love about …
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Recipe for British Pub Pickle (aka A Chutney Like Branston Pickle)
Cold beer, crusty bread, sliced dry-cured sausage, aged cheddar, possibly some pickled onions – and this pickled gem, a tangy, sweet, and crunchy pickle/chutney that is an essential British condiment …
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