Miso is more than just soup stock. It is an umami-rich, salty fermented paste, traditionally made with soybeans and a grain koji, generally rice koji or barley koji (with the exception of an all-soybean miso). It is a quintessential Japanese seasoning that is also a … Read More

Update: The verdict is in, and the herbal community has won! From Rosemary Gladstar: After a five year battle, “fire cider” is free from trademark restrictions and is officially considered a generic term, which means no one can own it — it belongs to all … Read More

As a kid on hot days in Southern California, I always looked forward to enjoying a cool treat after a long day at school. Sometimes I had an ice-cold soda or a smoothie, but the treat I loved most was frozen yogurt. Plain yogurt has … Read More

My first time eating smoked mackerel is one of those Proustian memories: It was Father’s Day, and we were in Cornwall, England, for a family trip. The village we were staying in had one of those classic, large, white plastered buildings with a big smokestack, … Read More

Hippocrates said, “Let food be thy medicine and medicine be thy food.” I have always believed this philosophy to be a foundational guide to our health, and I also think that our food doesn’t have to taste like medicine! There is no reason why using … Read More

Fresh cheeses like mozzarella require little equipment and are excellent choices for beginning cheese makers, as they are quick, delicious, and easy to make — no fermenting or aging required. Many of these high-moisture cheeses are called bag cheeses because the curds are drained in … Read More

Taking time to nurture your mind, body, and spirit is key to your overall well-being. Ultimately, self-care leads to wellness, and wellness leads to beauty. Making healthy choices about what you put in and on your body translates into a clear message that you matter … Read More

Salt preserves food, fats included. Chances are our ancestors first salted meats — and fats — just to preserve them, then they found that salting transformed the flavor of those foods, improving them. They created the art of charcuterie or salumi, along with hundreds of … Read More

At farmers’ markets and tastings, we are forever answering the question, “Cider syrup? What do you do with that?” People seem intrigued when presented with a list of ways to use it in savory dishes. “Glazed pork” leads them to nod, “drizzled over roasted Brussels … Read More

When you have a supply of delicious home-dried fruits, vegetables, and meats, you can whip up combinations and meals that will make hearty entrees, soups, side dishes, snacks, and even desserts. A selection of these mixes is a tremendous boon in the pantry because you … Read More