The best green fermented hot sauce recipe.
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A fantastic Italian condiment that combines jam + mustard!
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Have you ever tried real mustard with good, raw vinegar? It is full of flavor and crazy awesome, like vegan caviar.
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Making tepache de piña is easy! There are some tasty pineapples out there right now, and why throw away the gnarly skin when you can make a gut healthy fermented drink? 1 pineapple + 250g of raw sugar + a cinnamon stick (ginger, kaffir lime leaf and lemongrass all taste great too!) and water to cover; Weight everything with a bag 1/4 filled with water; Let it sit for 48 hours, then taste it. Good? Effervescent? Put it in the fridge and drink!
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David Zheutlin’s amazing yellow mango magic hot sauce recipe.
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A fresh and fruity green hot sauce invented by Laena and her dad.
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A hot and fruity West Indian hot sauce recipe.
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A simple, pure, awesome fermented hot sauce recipe.
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The best carrots are the OG carrots, pickled with time and healthy probiotics.
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Jam time! Jammy jam time! Summer called, and it wants you to make jam with all that sexy fruit at the farmer’s market. This summer plum jam is ideal with the little plums you find at the market in the summer, sometimes called Shiro. Read on to discover my REALLY EASY recipe that only take an hour to cook! Holy plums, that’s awesome.
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Did you know that some of your beloved classic American hot sauce brands are actually fermented?! This fermented hot sauce recipe is the bomb, a literal flavor, heat bomb. Beautiful smoky heat, delicious flavor, and yes, it’s good for you too! Find out why fermented hot sauce is a healthy food, and why your great-great-great-great-great grandpa made it this way too.
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A perfect jam to make in early Spring, when that first rhubarb appears at the market in late April or early May.
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What the F are Urfa peppers? Why is whole grain mustard so f-ing delicious? Read on, my friend. This is one of my favorite mustards and my all-time favorite technique for a full-flavor, fresh mustard that retains the spice and warmth of the seeds and spices, and kept in your fridge, can be used indefinitely.
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Happy grilling season! I've gotten a bunch of emails over the past few weeks asking for a good summer mustard recipe. Your wish is granted! I love this spicy horseradish mustard, it's spicy, sweet, and malty. Perfect for meats, cheese, sandwiches, and anything grilled (yep, spoon this over grilled asparagus, do it).
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Did you know Pope John XII was so fond of mustard that he created a Vatican position of Grand Moutardier du Pape? True story. And how about the 10th century monks in France who had an active trade in mustard, the OG Grey Poupon? And those crazy Bavarians? They add apples and honey to their mustard. Read on!
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