You’ve likely heard the phrase “timing is everything”. I can’t think of any better way to describe making this traditional treat from Greece and the Middle East.Continue reading Pickled Green Almonds
I have to admit, I’m both saddened and embarassed at the amount of vegetable scraps that I have let go to waste in my lifetime. They deserved so much more respect than I gave them. Yes, scraps.Continue reading Vegetable Scrap Broth
Perhaps you already know the Greek mythological story of how the goddess Persephone was tricked into staying in the underworld by the god Hades by being tempted with pomegranate. Honestly, I can’t blame her.Continue reading Pomegranate Molasses & Syrup (Grenadine)
One of the greatest things about the World Wide Web is that it allows for fortuitous discoveries to be made in a matter of seconds with just a few keystrokes. This “cheese” happened to be just that for me.
I have finally accepted the fact that I will never be able to grow sugar maple trees to make my own maple syrup because of the climate here. But I live in grape growing country. So there.Continue reading Petimezi (Greek Grape Molasses)
One of the worst things about bloggers on the internet is how frequently “information” is copied and pasted from one site to the next with zero thought put into ensuring that this so-called information is good. I solemnly swear I won’t do that to you.
Having a go-to pastry recipe is kind of like having that one pair of shoes that can work for multiple occasions: everybody needs one.
No, I don’t live on some isolated homestead. Yes, I could easily go to the store and buy some lard. No, I don’t want to because making your own is easy enough to do, and why not save money and reduce waste in the process?Continue reading Rendered Fat (Tallow, Lard, and Schmaltz)
So maybe you planted some cucumbers and now you’re realizing how many cukes those vines can churn out in a season and you’re wondering what the heck to do with them all. Once again, I’m here to help!
I consider myself to be a fairly serious kitchen DIY-er. I enjoy learning about a food’s history and recreating it in my kitchen. But then there’s that whole time thing.