Despite the number of steps involved, making kimchi at home isn’t very hard! Lacto-fermented foods like this kimchi are very healthy, full of probiotics and fibre while being low in calories!
Move over graham crackers, move over Celebration cookies, the best platform for s’mores in definitely Dutch stroopwaffles! These sweet, syrupy treats become perfectly gooey when introduced to a hot marshmallow and chocolate!
This variation of the classic Caprese salad uses flavours and ingredients found in the Levant to replace traditional Italian ones.
This egg salad sandwich is exactly what you need for lunch! The whole egg in the centre in completely optional but makes for such a beautiful presentation, it is well worth the extra effort.
If you’re only looking to make one jar of pickles rather than enough for a large homesteading family, this is the recipe for you! These zingy, zesty pickles are easy to make, don’t take any special equipment, and can be eaten within 24 hours!
The flavour of miso-butter synergistically becomes more than the sum of its parts and when is sublime when added to blanched vegetables!
This is the perfect summer side for a barbecue or potluck! The ingredients are acidic and refreshing, making this salad a great foil for grilled meats!
Breathe new life into your potato salad by adding ajvar, a Balkan condiment made from roasted eggplants and peppers. It lends a rich, smoky flavour.
Rather than pickling in a vinegar solution, these cucumbers get lacto-fermented to develop their sour flavour. Kept in the fridge or a cool cellar, these pickles will last for months; that’s if you don’t eat them all right away!
This salad is super easy to make, uses up any produce or pantry items you happen to have on hand, and can be made in a matter of minutes!
This simple approach to cooking eggplants lets their natural flavour shine. Simply roast for an hour, slice it open and pour on some tahini-yogurt sauce, whose slight bitterness and bright acidity mingle with the silky soft eggplant flesh perfectly!
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