Pin it

From Apartment Therapy → 5 Ideas Worth Stealing from a Bright Brooklyn Kitchen

READ MORE »

Pin it

If Hawaii has always felt a bit, well, out there, that’s because it is. The 49th state is nearly 2,500 miles from California (and less than 4,000 miles from Japan). But Hawaiian culture — and Hawaiian food in particular — is having something of a moment on the mainland. Poke, a traditional Hawaiian raw fish salad that’s basically a chunkier version of tuna tartare, is everywhere; SPAM is staging a comeback; and it seems inevitable that the loco moco, a two-patty burger with fried eggs and gravy, will make an appearance on the Shake Shack menu any day now.

READ MORE »

Pin it

Fermented foods like kimchi, kefir, and kombucha are zooming up the popularity charts — why? Health and taste. Many eat fermented foods for the probiotic benefits, but beyond those, these foods are powerhouses of flavor — spicy, sour, tangy, bright and energizing.

Today we have five recipes that take fermented foods beyond the condiment bottle and that show you how to cook with them in ways that sing with flavor.

READ MORE »

Pin it

I’ve spent the past couple weeks doing a fair amount of research on making kombucha. It’s a drink that I have very little experience with, and yet, I feel totally excited about the prospect of making my own. Arming myself with these helpful tips made this once-intimidating process feel totally doable.

READ MORE »

Grade A – Golden Color & Delicate Taste, Grade A – Amber Color & Rich Taste, Grade A – Dark Color & Robust Taste, Grade A – Very Dark & Strong Taste

Pin it

As a kid, pancakes weren’t pancakes without the good stuff. And by the good stuff, I mean real maple syrup — not that artificially flavored, corn syrup-laden imposter. We’d pick up a big jug in the spring and it would last us through the year, for special weekend breakfasts and early morning oatmeal.

Now, as an adult, my pantry isn’t fully stocked unless there’s a bottle of maple syrup in it. But lately I’ve discovered that just one bottle won’t cut it. That’s because maple syrup is not just maple syrup — there’s a whole rainbow to discover.

READ MORE »

Pin it

Does anybody else remember when Fig Newtons were considered a healthy snack, probably because they contained dried fruit? I remember not liking that my mom bought them instead of Oreo cookies, at least until I tasted them — and then I was converted. Here’s my homemade version with a sunny apricot-and-orange filling, all enveloped in a soft cookie dough.

READ MORE »

How To Make Homemade Sauerkraut in a Mason Jar

Pin it

Germany has sauerkraut, Thailand has naem (fermented pork sausage), Sweden has surströmming (fermented herring) — it seems every culture has its own traditional fermented food. And with good reason: Research suggests these foods are nutritional powerhouses, and fermentation has also been found to break down poison in foods, like cyanide in cassava.

Beyond their alleged health benefits, though, fermented foods are also delicious and useful in building tasty meals. We all know this — but have you committed yet? Here are five classic yet freshly popular fermented foods to add to your ingredient repertoire, if you haven’t already. They’re all mostly a little more accessible than, say, Iceland’s hákarl (rotten shark).

READ MORE »