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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Tag: Cooking Fresh
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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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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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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Pollo Almendrado
This version of Almond Mole leans on warm spices rather than chiles, making it milder and slightly sweeter than the more chile-forward moles.
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Crema de Aguacate (Avocado Soup)
For this Crema de Aguacate (Avocado Soup), choosing perfectly ripe avocados is essential.
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Three Salsas
These three salsa recipes are rooted in tradition, each one distinct with just a few shifts in ingredients, bringing its own kind of brightness, heat, and character to the plate.
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Roasted and Pickled Mushrooms
This recipe celebrates mixing mushroom varieties for layers of texture and flavor.
Read MoreSautéed Garlicky Ginger Mushrooms
Just about any mushroom mix will work in this aromatic and umami-forward Sautéed Garlicky Ginger Mushrooms recipe.
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Roasted Mushroom Salad
In this warm salad, chestnut mushrooms bring a naturally nutty sweetness, which is balanced by charred shallots and balsamic vinegar.
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Pan-Fried Oyster Mushrooms
Oyster mushrooms are ideal here for their tender, meaty texture and ability to soak up bold spices.
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Rye Spaetzle, Root Veggies, and Gremolata
Spaetzle—tiny, rustic dumplings made in kitchens from Germany to Slovenia and meaning “little
sparrow”—are one of the most forgiving, versatile varieties of pasta you can make and hold up beautifully for meal prep.
Loaded Sweet Potatoes with Harissa, Lentils, and Mushrooms
These roasted sweet potatoes are filled with a fragrant, spice-forward blend of mushrooms, lentils, and harissa, brightened with lemon, olives, and warm spices.
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Chile-Sumac Meatballs and Sauce
These Chile-Sumac Meatballs and Sauce deliver high-impact flavor on a modest budget.
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Pear and Pecan Dutch Baby
This Pear and Pecan Dutch Baby, a dramatic, puffed pancaked derived from a German pastry, perfectly showcases cast iron’s magic.
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Sumac-Roasted Delicata Squash Focaccia
These Sumac-Roasted Delicata Squash Focaccia rolls use a trusty old muffin tin for a new take on popular sheet-pan focaccias, where the bread becomes a canvas for seasonal produce.
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Smoked Sweet Potato Soup
This hearty soup combines the gentle heat of paprika, the deep aroma of smoked salt, and the comfort of butter, cream, and sweet potatoes.
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