I love kimchi. I have several jars of kimchi in my refrigerator at all times. Kimchi of Napa cabbages and Korean radish, cucumber kimchi, and now, thanks to food and travel writer Michael Y. Park – kimchi from North Korea as well. You see, Michael recently returned from a trip to North Korea with a handwritten recipe for North Korean kimchi in hand. He sent … Read more
Our trip to Moonfire Orchard left us with a wonderful selection of heirloom apples that I have been experimenting with. One of the recipes that I’ve been developing that is a real keeper is one for Ancient Roman Pork and Apples. It is an ancient recipe that balances sweet, sour, salty and bitter. And yes, it uses garum or liquamen so the umami factor for … Read more
Cucumbers, capers, ginger, garlic, peppers, beans, asparagus, onions: Any vegetable out there – and quite a few fruits as well make excellent pickles. All along the Silk Road, harvest time and the weeks and months that follow are a time when, in many traditional cultures, foods are salted or pickles or otherwise preserved to provide a bountiful table in the cold winter months that follow. … Read more