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How To Make A Vinegar Infusion

How To Make A Vinegar Infusion

I'd rank apple cider vinegar as one of my top condiments and am sure to always have several gallons on hand to put to use throughout the year. From salad dressings to bone broths, acv brightens recipes and adds an acidic pop just where it's needed.

Why We Love Oxymels

Why We Love Oxymels

As a chef, one of my favorite ways to capture the essence of each season is through vinegar infusions. The acidic nature of the vinegar acts as a solvent, breaking down and absorbing minerals and the flavors of any ingredient it encounters.

Winter Daikon Kimchi

Winter Daikon Kimchi

Over the years, I've become quite fond of the kimchi recipe I developed and always feel slightly saddened when I see my reserves get lower and lower. Kimchi easily takes the leaderboard amongst the several varieties of fermented vegetables I prepare each year.

Narazuke at Home (vegetables pickled in lees)

Narazuke at Home (vegetables pickled in lees)

As with most new things these days, I went to the net for more details about this intriguing ingredient. Eventually, I would learn that the sake lees I had in my possession is referred to as sakekasu and is very often used for curing vegetables.

How To Breakdown a Chicken

How To Breakdown a Chicken

Access to an array of cuts, mainly that of the leaner portions have become our go-to cuts to consume on a regular basis. Gone are the days where the household picks up a whole chicken, breaks it down, makes a pot of stock, and has several days worth of food. The truth is, most of us wouldn't know what to do with a whole chicken besides possibly making a pot of soup or roasting one whole.

Acorn Skillet Bread

Acorn Skillet Bread

This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog. 

The 6-Mintue Egg

The 6-Mintue Egg

There are certain culinary techniques that are just crucial to have in your repertoire, as they can sometimes pull you out of a pinch! The 6-minute egg is one of those recipes that really comes in handy. The soft, runny interior is my absolute favorite topping on a hot bowl of broth. They work great on big hardy salads and can also stand alone when you just want a quick snack.