Halloween Gochujang Deviled Eggs
These make a for a visually striking appetizer on halloween. I prefer to use black cocoa or squid ink powder to…
Halloween Gochujang Deviled Eggs
These make a for a visually striking appetizer on halloween. I prefer to use black cocoa or squid ink powder to…
Sicilian Eggplant Caponata
This bright and punchy Italian condiment comes from Sicily. Packed full of eggplant, bell pepper, tomato, onion, celery, currants (I replaced the…
Whipped Goat Cheese, Strawberry, and Tarragon Bruschetta with Balsamic Reduction
Sweet, tangy, and herbal – this appetizer bridges the sweet and savory sides for a…
Salmon Crudo
Rich and silky salmon gets brightened with a sweet, savory, citrusy sauce with a bit of umami and funk from miso and hondashi….
Glass Glucomann Chips
I had seen these once before made with potato starch and wondered if I could replace that with glucomann, a powdered kelp….
Keto Rugbrød (Rye Bread)
Rye Bread is a Scandinavian classic. A bit sweet, malty, and studded with flax and sunflower seeds, this is a more…
Bloody Mary Aspic with Green Olive, Tomato, Celery, Pickled Onion Salad and Parsley Oil
Aspics may feel like a relic of the past yet they…
Gochujang Sticks with Homemade Boursin
Gochujang adds a sweetness as well as heat and some earthy umami funkiness that makes for a delicious cracker. I…
Vietnamese Spring Rolls Recipe (Goi Cuon) and Nuoc Cham Fluid Gel
Sweet, tangy, and spicy nuoc cham dipping sauce is made into a gel for…
Onion Pakora with a Chutney Trio (Mango, Coconut, and Cilantro-Mint) and Chile Tuile
These crispy onion fritters are sweet and savory. Serve with a variety…