Why Dry Brine? Merriam-Webster defines the noun brine as “water saturated or strongly impregnated with common salt.” Dry, of course, means that no water is involved, which by the way, is why I prefer a dry brine — but more on that in a second. Read More

Nearly every culture around the world has a long history of blending spices together. Common culinary spice combinations — like the simple Seed Blend below — are dynamic and often more palatable than one ingredient alone. That doesn’t mean you can’t use a single spice … Read More

Carrots come in many colors and their sweet, earthy flavor and crisp texture make them a delicious addition to all kinds of dishes, whether roasted, pickled, or straight from the garden. Discover all the ways you can make the most of these long-lasting, nutritious vegetables … Read More

If you were to ask me the hardest thing about preserving your own food, I would have to say it’s simply getting started. For many home cooks, taking their first turn at preservation can be intimidating. But preserving your own food doesn’t have to be … Read More

Pestos, pastes, and purées are ancient recipes made around the world with greens and herbs, garlic and spices, seeds and nuts, oils, and other ingredients depending on a country’s agriculture and cuisine. One of the most familiar pestos originated in Genoa, Italy, in the province … Read More

Having an Instant Pot is like having your own mini dairy facility at home. After all, it provides a sturdy, stainless steel, temperature-controlled, insulated environment. Some of the issues that beginners may come across — such as inconsistent heat when making yogurt, milk boiling over … Read More

Yes, you can make frozen desserts at home with the tangy, fresh flavor of premium frozen yogurts. Great frozen yogurt starts with delicious yogurt, so you should always choose a brand that has a flavor you like. Alternatively, you can make your own yogurt and … Read More

To create successful ferments, you need to provide a comfy temperature for the microbes you are trying to cultivate. Some microbes, like those in kefir and many heirloom ferments, do well at room temperature, so all you need to do is set those ferments on … Read More

For almost all of my adult years I have made yogurt for my family, mostly from store-purchased milk and later from our own goat’s milk. It’s always been for a trifecta of reasons: to save money, to reduce plastic waste, and (the best reason) for … Read More

This is a great breakfast bread, perfect to put together in the evening to be ready for the next morning. Then use what remains for sandwiches at lunch. Pour the water right on top of the oatmeal, so that it soaks overnight. This … Read More