Hibiscus Chili Tepache
Every piece of produce in your fridge can be fermented. Fruits and vegetables contain a bacteria called lactobacillus, and many contain wild yeasts that travel with them from the field or even just the air in your kitchen. I’ve been obsessed with fermented beverages in particular in the last year or so, but with starters […]
The Christopher Kimball Cooking Academy
My name is Christopher Kimball and I’m here to tell you about the exciting new cooking school I’m launching. Growing up in East Boringshire, I was immersed in the WASP community. From a young age, my father had me prepare our unsalted porridge for dinner, and every weekend I cut crabapples with the town matriarchs […]
Garum
“Rotting fish guts” is most the most common introduction to Garum. An ancient sauce originating in Carthage and popularized in the Roman Empire, garum is made out of heavily-salted fish left out in the sun until it digests itself into a pungent amber liquid. Fermentation? Strictly speaking, traditional garum isn’t made by fermentation. The broadest […]
Utica Tamales
Greens, or “Utica Greens”, is the restaurant version of the nonna dish Greens & Beans (zuppa di scarola e fagioli). Despite its simple name, this escarole-based dish can best be described as maximalist. Full of oil, prosciutto, spice, vinegar, bread, and cheese; the namesake greens seem to only serve the purpose of holding all of […]
