Southern sour corn, a lacto-fermented pickled corn, is a specialty in Appalachia. Sweet, tart and crunchy!
Everyone loves sausage stuffed peppers, and my favorites are with the big, relatively mild jalapenos you can buy these days.
Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
A healthy garden becomes a haven in an otherwise frenetic world. There is a certain satisfaction to growing what you eat, and eating what you grow.
How to cook agretti, the Italian vegetable that also goes by monk’s beard and is Salsola soda in Latin. Agretti is easy to grow, too.
Nixtamal. Such a cool word! It is to Mesoamerica what hominy is to the United States: corn treated with an alkali substance to render it more nutritious, easier to grind, and, to many, tastier and more aromatic — think about the smell of a Mexican corn tortilla and that’s nixtamalization you are smelling. Nixtamal or
A recipe for nopales en escabeche, pickled nopales from Mexico. Prickly pear cactus pads, diced and piickled with jalapenos, carrots and onions.
Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.