Kimchi

I finally made a proper batch of kimchi at home. David Lebobvitz’s newsletter inspired me. In it, he described kimchi as “easy to make, difficult to mess up.” Perhaps previous attempts at work (which were more messy than easy) were impaired by the...

Spices

Do you have coriander seeds, or cumin, mustard, caraway, cardamom in bulk? Are you out of store bought four ounce jar melange that cost too much? Or maybe you received a package in the mail like I did from my scavenger friend Tim , who messaged me about moles. All the...

Peruvian Ceviche

Ceviche to me is like sushi, albeit marinated or cooked with citrus and chilies. My first exposure to ceviche was in Ecuador. Looking back at it, this version is a shrimp "cocktail" style. I believe that the Ecuadorians fear raw fish, which explains a a...

Ceviche – Where Earth Meets Sea

Ceviche is the quintessence of fish dishes, a meeting of land and sea. The ingredients are basic; fish, chilies, onions, cilantro, and salt. Its magic is the transformative power of citrus cures. In South America, it’s often served with plantain chips, toasted...

Fermented Chili Sauce

Fermentation is my my passion. From beer to bread I've traveled its tributaries in search of the perfect harbors. One destination has been elusive; lactic fermented chili sauce. James Lahey introduced me to this wonderful creation. Trying to put my hand to a...