There are a million variations and cultural expressions on what and how to ferment, but the basics are salt + foodstuff + time.
Gathering bush tea is an improvisational act, highly creative and seasonal. After my double-ish espresso, I head outside and see what’s what.
Be crazy, expect nothing, get dirty, wake up with the sun, talk to yourself, prioritize color, stop over-mothering, organize chaos.
Beans provide the fireworks for any kitchen garden. In a sea of leafy green things, a psychedelic flash of color is always welcome.
I first wrote about my obsession with chilis and peppers in the Fall 2018 issue, and I’m pleased to report that the insanity continues.
My stepson married a Vietnamese woman in a traditional ceremony in her village. We spent a memorable two weeks eating our way up to the wedding day…
To make cheese in my kitchen, to form a funky chunk then sip a mug of piping hot whey, feels like a bit of a miracle.
Stem-to-fruit, no-waste squash ideas, including a recipe for pan-sautéed young squash.
There are some things that I would never grow anywhere near my kitchen garden. This is one of them. But that doesn’t mean I won’t forage for them.
Few things are as exciting as the arrival of wild ramps in the woods.
This season that falls between the cracks means it’s time to get creative.
Spring has sprung, and you know what that means: It’s time to get gardening! These are the must-plant varieties right now.
