Gilding the Lily since 2006

Lately

Big Time Kimchi

View this post on Instagram Whole (er half) head kimchi, from my #portlandfermentationfestival demonstration on Thursday night. Wanna learn how to make this yourself? Just click the link in my bio. 🌶 🌶 🌶#kimchi #ferments #fermentation #baechu #배추김치 #vegetables #f52grams #huffposttaste #buzzfeast #koreanfood #banchan #foodporn […]

You Do Make Friends With Salad

View this post on Instagram Roasted ‘bull’s blood’ beets, red d’anjou pears; ‘purple frills’ mustard leaves, fennel fronds, Korean sesame and red perilla from the garden; cambazola cheese; walnut oil and brown turkey fig shrub; @jacobsensaltco Pinot Noir salt and grains of paradise. Aka a […]

Pumpkin Congee with Water Buffalo Sausage

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#WildAboutGame pregaming at home with my spin on the ever-popular butternut squash risotto: pumpkin congee cooked in chicken-corn cob stock, with five spice water buffalo sausage from @nicky.usa (get it? instead of lap cheong), woodear mushroom, pepitas, fried elephant garlic chips and fried sage. Bitterroot buttercup squash (the “pumpkin”) and sage from the garden, sausages available at finer grocery stores throughout the Northwest like @newseasonsmarket @metmarket @worldfoodspdx @longsmeatmarket. Looking forward to seeing so many of my industry homies tomorrow! 🍁 🐃 🎃 🍲#wag2018 #meatconcierge #pumpkin #congee #jook #porridge #squash #autumnfood #f52grams #food52 #sausage #waterbuffalo #wild #theotherredmeat #nickyusa #ethnochaos #huffposttaste #bareaders #buzzfeast #pacificnorthwest #upperleftusa #homecooking #thinkoutsidethebun

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Kimcheese Grits

View this post on Instagram Leftover cheddar/chèvre cheese grits with homemade kimchi, deviled ham, and pimento cheese swirled in, a backyard egg and a slice of American. 🌽 🍳 🌶 🧀#kimchi #kimcheese #grits #ethnochaos #lunch #homecooking #koreanfood? #southernfood? #leftovers #carbs #comfortfood #eggs #egg #cheese #corn […]

Fig Slatko

Slatko is an Eastern European-style (usually fruit) preserve where the fruit (or sometimes baby pine cones, like you do) are suspended in a thick syrup. My tree has produced a lot of fruit this year, so I put up some of it like this. View […]

Hobak Buchim, Or How to Disappear a Grip of Zucchini

Canning and foraging and such

I was on The Four Top recently talking about canning, fermenting, and foraging with a few outstanding women. Have a listen! (And yes, the human belly button does contain the same flora used in cheese making.)

Chicken Shawarma Doner Sandwich

Seriously, this beautiful sandwich has been the highlight of my entire summer. Find the original bread recipe here. This is the best thing I’ve ever done. 🥪 🥙 🥪After braising that chicken into garlicky pulchritude, I shredded and tossed it in lemon juice and a […]

Larb Ped (Duck Salad)

Larb ped made with @maryschicken Pekin duck breasts. I smoked them over trimmings off my peach tree just long enough for the fat to render from the skin, then peeled the skin off and crisped it up on the grill (with a pan underneath to catch the drippings). I chopped everything finely with a cleaver, then tossed with bashed-up garlic, shallots and ginger (I was out of galangal! 🤭) roasted on the coals, tossed with minced lemongrass, Makrut lime leaf, a handful each of chopped cilantro, mint, and scallions, and dressed it in smoky duck drippings, palm sugar, lime juice and fish sauce. Lettuce leaves and cherry tomatoes from the garden to eat it with, and dried birds’-eye chile for my plate. 🦆 🥗 🌶 If I’d have planned ahead, I would have used up the rabbit liver I have saved in the freezer for a special occasion, but I guess that’ll have to wait for another project! 🦆 🥗 🌶#larb #laap #lahp #ລາບ #laofood #isanfood #duck #fowl #meatconcierge #poultry #salad #food52 #f52grams #homecooking #nickyusa #meatsalad #grilling #smoked #huffposttaste #buzzfeast #buzzfeedfood #theotherredmeat

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Me and Francis Lam = BFF

Holy shit I was on The Splendid (Fucking) Table!! Francis Lam chatted with me about how chilies spread around the world, and I only stammered and choked a few times. Have a listen!