I’m trying to make this collection a living thing that memorializes all of the recipes we use, not just the recipes I’ve created or personalized. These sites include recipes that are on rotation at our house, as listed.
MY FERMENTED FOODS
- Brine Calculator
- 3.5 – 6% brine for peppers
NYT Cooking (Subscription Required)
- Best Gazpacho by Julia Moskin
- Guacamole by Martha Rose Schulman
NOURISHED KITCHEN
I don’t strain the fermented peppers after blending, so it makes more of a spreadable condiment than a sauce. It’s good stirred into mayo and slathered on a sandwich.
THE YUMMY LIFE
THE FOOD NETWORK
This is the best tasting mac and cheese I’ve ever had. Guests have called me the next day to tell me that they savored it in their dreams. There’s a reason for that – it uses a whole quart of heavy cream!