Preserve the flavors of spring with a homemade rhubarb sauce. Perfect as a topping for desserts or swirled into yogurt for a tangy treat.
Kumquat jam is a great way to use an otherwise tart fruit. It makes a beautiful presentation and is perfect for your morning toast or an exotic treat.
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A non-traditional meatball recipe that is packed with the flavors of Morocco.
Traditional Polish paczki - yeasted doughnuts filled with fruit preserves and rolled in sugar, popular on Fat Thursday and Fat Tuesday.
This boldly flavored fermented kimchi recipe comes from chef Jon Churan, Perennial Virant, Chicago.
Miso paste is a funky, salty-sweet, umami-rich paste of mashed, koji-kin inoculated and fermented grains or legumes, that forms the basis of Japanese cuisine.
apple curd, crème de fruits, pommes, citrons, sucre
A spicy fermented vegetable dish to serve with meat, rice, or vegetables.
Uncover a world of flavors with Spicy Mango & Pineapple Jam – where sweet meets fiery zing!
A delicious fruit curd made with Meiwa kumquats. Perfect for toast or as filling for a kumquat tart.
This gorgeous, gold-flecked jelly has the delicate flavor of some of spring’s earliest bloomers: forsythia blossoms!
I saw this recipe almost 3 months back and ever since, it was on my mind. In fact, I had bought my first pack of dried apricots just for this recipe and while I still kept fiddling with the thought of making it, the apricots managed to score highest on my favorite dry fruit list and now a regular in my pantry. Some more months would have still passed by before I could make this pickle when finally yesterday I did some jar shopping and I knew now is the time. Not that the recipe is difficult to make, in fact it is one of the simplest ones to make. I was just occupied with a few more important things and today when I finally made it, I realize what I had been missing all this while. The recipe was shared by a very talented fellow food blogger Amrita Gill which was passed on to her by her Iranian friend in her college days. A must try recipe, especially if you love your pickles and chutneys! Ingredients 2 cups carrot grated 1 1/2 cups fine grain sugar 1/4 cup balsamic vinegar (can be replaced with sugarcane vinegar or apple cider vinegar or any sweet vinegar) 1/3 cup dried apricots sliced 1/3 cup raisins 1/3 cup dates (I did not add as I do not like) 3 cloves garlic finely chopped 1/4 tsp garam masala powder 1/2 tsp turmeric powder 1 tbsp heaped red chilli powder Salt to taste Direction Soak the apricots and raisins in the vinegar overnight in the refrigerator, preferably in a glass bowl. Heat a pan and add the carrots followed by the sugar. Strain the soaked apricots and raisins and add the soaked vinegar from the bowl. Let the mixture come to a boil while stirring continuously on a medium flame. Now add the chopped garlic, soaked and strained fruits followed by the spices. Mix everything well and let the mixture reduce while stirring in between. When all the liquid evaporates, remove from heat and transfer to glass jar or bowl and keep the lid open. Refrigerate once completely cool. Enjoy with a wide range of Indian breads, fritters, samosas, or anything that you fancy!
A Pineapple chutney with Sri Lankan flavors to beat all fruit chutneys! A bottle of homemade Pineapple chutney on the table with your rice and curry makes mealtimes easy with fussy eaters that include kids and adults as well.
Candied kumquats recipe. Sweet, tart, & tangy all at once! Perfect citrus simple syrup for drinks and cocktails. Can also use orangequats.
Crispy chicken breasts are coated in a sharp preserved lemon sauce in this flavour-packed dish from the Ottolenghi Test Kitchen team. As seen on James Martin's Saturday Morning.
Brinjal or Wambatu Moju or Sri Lankan Eggplant Relish was one of my very favourite accompaniments for curry when I visited Sri Lanka last year. Eggplant is cooked down until sticky sweet and delicious and this is one of most delicious ways to eat eggplant. This is a pushy recipe Dear Reader if you love curries!
My Aunt Nina’s grandmother, Liza from Karabakh, used to make this using mountain spring water, and the taste of those pickles was incomparable. Here, beetroot is often added to Armenian pickles for color, which is similar to how they're made in the Middle East. These pickles are delicious and we eat them in the summer and in winter. You can buy horseradish leaves and dill stalks in bunches from Polish delis specially for pickling, but if you can’t find them (or the blackcurrant and cherry leaves), just substitute with some spices or aromatics that you like (celery would be great) or simply leave them out. Recipe from Mamushka: Recipes from Ukraine & beyond by Olia Hercules. Photography by Kris Kirkham, published by Mitchell Beazley, £25, www.octopusbooks.co.uk.
Today's recipe is for braised lotus roots (yeon-geun-jorim: 연근조림), something that my readers and viewers have been requesting for years! The roots taste somewhere between a potato and a radish, and braising them (cooking at low heat in sauce) like this makes for a sweet, salty, and chewy side...
This post shows you how to make traditional Moroccan chicken tajine with olives and preserved lemon at home. It's a terrific, flavorful tajine (or tagine) that's made with juicy chicken thighs marinated in Moroccan spices and a rich sauce. Serve over couscous.
We're a family of 4 living between the US & China. When we're not packing or unpacking suitcases, we're sharing our culinary exploits and travels w/ each other here!
