This is the de facto national pickle of Korea, and a quintessential kimchi. For me, it is purgatory to eat fried rice or any kind of stir-fry without it. A couple of notes here: it’s easy to make a double batch of the red sauce and save half […]
These cookies came together because of meat. My pal Susie Wyshak brought a batch of these beauties (minus one ingredient) to a Meat Club meet-up (ha! punny!). What is meat club? The first rule of Meat Club is that you never talk about Meat Club… OK, you twisted my arm. A bunch of food nerds (Sean Timberlake, Dana Velden, Irvin […]
This is turkey-ready, gift-pretty, and it will meet just about any Thanksgiving, Christmas, — shoot, even Hanukah! – need. Not only does this pickle present beautifully, but it lasts a really long time on the shelf – make it in October and it will still look great and taste great in December (or January, or March…). Only you and […]
I recently shot another video for my Creativebug series on how to make homemade marshmallows. I hadn’t made marshmallows in years and I was reminded of how insanely delicious they are – not to mention ridiculous sticky fun. I’ve tweaked the recipe ever so slightly since this first appeared in Jam It, Pickle It, Cure It. Note that I am […]
I am an unabashed tomato enthusiast. I grow them like mad, make ketchup, can ’em whole, and rock out on tomato jam. Beefsteak, Green Zebra, or Sungold, I’ve yet to meet a tomato I haven’t liked. This year, I pooled together two of my most favorite vegetable pastimes: oven drying and Early Girl tomatoes. The combination creates an insanely easy […]