Bánh Mì Pickles
Umami-rich Bánh Mì Pickles add crunch and acidity to everything from bánh mì sandwiches and burgers to rice bowls, tacos, spring rolls, and salads.
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Stephanie Cameron
Fermented Sweet Potato Fries
These Fermented Sweet Potato Fries have a crisp exterior, a fluffy interior, and flavor that can’t be achieved with fresh potatoes alone.
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Gochujang and Ginger Apple Pie
If green chile belongs in apple pie, why not give gochujang a turn?
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Honey-Fermented Raspberries
Serve Honey-Fermented Raspberries over yogurt, granola, pancakes, or ice cream; pair them with cheese and crusty sourdough; or whisk the fruit-infused honey into vinaigrettes, marinades, or barbecue sauces.
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Wild Herbal Soda
Wild Herbal Soda is naturally carbonated by the wild yeasts and beneficial bacteria found on the skins of fruit and on edible flowers and herbs.
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What’s for Lunch: Elevating Everyday Salads
If you’re tired of the same predictable salad day after day, freshly made dressings and flavorful toppings are an easy way to spice things up and turn a salad into a satisfying meal.
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Flank Steak with Veggies and Chimichurri
Flank steak is the ideal protein for a sheet-pan dinner: quick, simple to cook, and relatively affordable.
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Almond Butter and Jam Bars
These fruity bars deliver all the PB&J flavor you love, but are naturally sweetened, vegan, and gluten free.
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Helado de Chocolate Oaxaqueño
Using chocolate that was not only made in Oaxaca but produced in-house made this ice cream that much more memorable.
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Flan de Queso (Cheese Flan)
This take on flan from Casa Crespo in Oaxaca adds cream cheese for a richer texture and a subtle tang that pairs nicely with the caramel.
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