Naan Without a Recipe

(But I kind of wrote one anyway.) View this post on Instagram I’ve finally leveled up enough as a baker that I can throw together a naan or pita dough without a recipe, just on instinct and touch, and have warm flatbread in about a 

Pickled Things

A couple of different easy pickles for Taco Tuesday (or any day). For the escabeche, pretty much all you do is fill a 1-gallon crock 3/4 full with sliced jalapeños, peeled/sliced carrots, quartered peeled shallots, and peeled smashed garlic cloves, then add a few bay 

Broccoli Improves All Things

View this post on Instagram Grilled cheese and broccoli with tomato soup: a classic with a tiny twist. Ever since reading @tylerkord’s pivotal “A Super Upsetting Cookbook About Sandwiches” I’ve begun to see broccoli in an entirely new light. 🥦 🥪 🧀 🥫 This little 

Easy Mexican Chocolate Cake

View this post on Instagram Made a real quick cake tonight, just for shits & gigs. It’s a pretty simple riff on a Mexican chocolate-type torte, just chocolate, cinnamon, ancho chile, and vanilla, with slivered almonds and sesame seeds for textural contrast. Super basic, no 

Pickled Bracken Fern

This was a wacky experiment that went exactly as I’d hoped. I soaked, boiled, and soaked again a bag of dried bracken fern (aka fernbrake, gosari, etc.) and then fermented it in a 2% brine with Sichuan peppercorn, garlic, facing heaven chiles (from Chengdu), and 

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 

Hobak Buchim, Or How to Disappear a Grip of Zucchini

The zucchini are beginning to pile up, so I disappeared a couple of them the best way I know how: hobak buchim (Korean zucchini fritters). I shredded two kind of big zucchini (then salted to leach out the excess water), added some beaten egg, scallions, 

Homemade Mustard

Learn how to make your own delicious mustard at my fermentation class! A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 21, 2018 at 11:59am PDT Got two new mustards starting their lil adventure: black mustard with Weissbier (“ebony and ivory”) and white mustard 

Green Curry

Homemade Thai green curry, made mild for younger palates: handfuls of cilantro (leaves and stems) and Thai basil; galangal, turmeric and ginger; garlic and shallot; makrut lime leaf, lime zest and juice; cumin and coriander; fish sauce, shrimp paste, and palm sugar. It’s simmered in