Fiery Indian-style shrimp curry, made with a heady blend of spices, is served atop white rice and garnished with cilantro.
September 22, 2013 – September 28, 2013
Adding just a bit of rum to softly cooked pears plays off the fruit's natural flavor, without overshadowing them. Here, the mixture is folded into pancake batter, infusing every bite with a boozy, earthy sweetness.
Supremely spicy with layers of earthy undertones, this Pakistani-influenced ground chicken makes for one delicious and complexly flavored skewer of meat.
This ice cream works a lot like vanilla bean—gently but assertively spiced with floral, fruity, and citrusy flavors working in tandem. It's a good general purpose ice cream but with a point of view all its own. The way mulled wine should be.
The crunchy salt crystals on top of a salty oat cookie really makes them special. Butterscotch chips lend an extra bit of sweetness and cinnamon gives them a hint of spice.
Milk kefir is a pretty common sight in the dairy aisle these days—or at least it is in California. Much more mysterious is its lactose-free cousin, water kefir. Both drinks are fermented with similar SCOBYs (symbiotic colonies of bacteria and yeast), but milk kefir grains feed on the natural sugars in the milk while water kefir needs additional sugar or fruit juice to get going. Mary Karlin provides recipes for both in her new cookbook, Mastering Fermentatio. Today, we're trying our hand at the water-based version.
A good gin contains floral elements in its mix of botanical flavors, and the creme de violette nicely calls the floral notes to the fore.
Chilaquiles—crisp tortillas tossed in sauce and served topped with cheese and eggs—are the ultimate in comforting breakfast foods.
These muffins are dense where others are fluffy, and moist where some are dry. As an added plus, they are easy enough to whip up before work.
The bright sweet and tart flavor of in-season tomatoes are preserved in this jam to keep that deliciousness coming into the fall.
A double-cut pork chop can be an impressive centerpiece to a meal. Cooking it through traditional means can be tough, but with a sous-vide cooker, juicy results are guaranteed. Here's how to do it.
Treat yourself to this rich and creamy pudding made of bittersweet chocolate and nutty hazelnut-chocolate spread.
A modern take on "sumac-ade" is a fun, refreshing thirst quencher.
Even if I'd never tried making salami or kombucha before doesn't mean I haven't put it into my body at some point. But these bran-fermented vegetables are a different story. Called nuka in Japan, they're traditionally made by burying relatively dense vegetables, like daikon or carrot, in a salty fermented rice bran mixture fortified with kelp, miso, and/or beer. The vegetables take only a day or so to ferment, and emerge from the bran relatively crisp, tasting lightly of salted sourdough.
These blondies get a boozy hit from bourbon and crunch from toasted walnuts.
A quick and easy weeknight one-pot spaghetti with turkey bolognese. The meaty secret? A splash of Asian fish sauce added right at the end to amp up the umami.
Soft and light, these steamed rice and lentil cakes are a delicious alternative to the usual eggs for breakfast.
These warm and chewy brown sugar cookies really hit the spot, and in only 30 minutes.
Chipotles in adobo are one of those pantry staples that I always have around the house, but it never would have crossed my mind to make them myself. I definitely wouldn't have thought to ferment them.This recipe from Mastering Fermentation does just that.
Cooking apples in a rich buttery caramel and adding a scattering of toasted pepitas ensures this dessert really screams out "autumn" on the plate.
Would you ever think of making fermented ketchup? I certainly hadn't before pickling up my copy of Mary Karlin's new cookbook, Mastering Fermentation. Yet, after pondering the history of the condiment, it makes a lot of sense.
The easiest way to enjoy Parisian-style gnocchi: puffed in brown butter with a crisp coating of broiled cheese.
Light and tender Parisian-style gnocchi made with a poached pâte à choux.
A perfect end-of-summer meal with light and airy Parisian-style gnocchi crisped in olive oil and served with oven-roasted cherry tomatoes, zucchini, and sweet corn.
A coating of coffee-flavored honeycomb candy adds a melting crunch that contrasts beautifully with coffee whipped cream.
These easy cinnamon rolls are made in mini muffin tins to make a great snack or addition to a brunch buffet.
Take advantage of cooling temperatures by roasting plums for this late-summer jam.