I’ve resisted making my own fermented foods for, well, decades at this point. I’m not sure exactly why - maybe a little fear that they might not be safe, or that the smell would be overpowering, or just a lack of …
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I’ve always loved Vietnamese Salad rolls (gỏi cuốn), and I’ve been making them off and on for decades, so I don’t know why I haven’t shared them with you guys before. If you haven’t had them, they are cool and …
Read MoreAki Kamozawa & H. Alexander Talbot, in their Ideas In Food cookbook, have terrific chapters on pickling, and on freezing food to intentionally modify texture. I like to combine these two methods into something I call …
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It is traditional for Hanukkah to eat foods cooked in oil, but after a few days of killer latkes and bunuelos, I think we all feel the need to lighten things up a bit. These black rice fritters are pan fried, creating a …
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Let me say for the record: I have no desire to eat bacon. I prefer for pigs to keep their own bellies and backsides. However, I’m not at all opposed to having good ways of adding crispy, salty, savory, smoky goodness to …
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Many years ago. Gulp. More than two decades ago, when I lived in the Bay Area, I would visit friends in the Mission District of San Francisco and inevitably eat at one of the great neighborhood taquerias. Many of them …
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