Naturally Fermented Dill Pickles

Of all the food transformations that occur in a kitchen, few are as exciting as that of a cucumber into a pickle. Not because the process is so complicated, but because it’s so simple. Salt, water and a little time in a jar are all it takes to transform a cucumber into an entirely different food. What’s truly amazing is that so many people love pickles even if they’ve never tasted a really good one. A great pickle makes your eyes widen in surprise and your tongue tingle with pleasure. The sourness should make you salivate for more, rather than pucker and wince, and the texture should have a noticeable crunch when bitten into.

Posted By: Worker Bee

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Primal Scotch Eggs

Although its reputation is improving, British food isn’t exactly known for being haute cuisine. Unpretentious comfort food is more like it. Some might argue that it’s a little bit too unpretentious – would a few more spices and a color scheme that wasn’t brown or beige really be so wrong? However, the lack of pretension is exactly what some find so charming about British food. This might explain why a traditional dish like Scotch Eggs is suddenly enjoying a new burst of popularity. It might also just be that a hardboiled egg wrapped in sausage meat and deep-fried until crispy is pure genius.

Posted By: Worker Bee

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Aromatic Beef Soup with Mushrooms and Chard

Hovering over a warm bowl of soup, lapping up its warmth and inhaling the steamy aroma, is one of the best ways to take the chill out of a cold day. This is especially pleasurable if the soup smells so good that the aroma wafts out of your house and onto the street so even the neighbors know something good is cooking. Imagine a pot simmering with tender chunks of beef, ginger, cinnamon, cloves and fennel seeds. A soup like this is hearty, nourishing and guaranteed to make the neighbors jealous.

Posted By: Worker Bee

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Fajita Frittata with Avocado Salsa

There are a million ways to prepare and flavor eggs, and yet, how often do you end up making the same old scramble or omelet? Early mornings usually aren’t an ideal time to try out new recipes, which is one reason it’s so easy to dig oneself deep into a breakfast rut. If the thought of eating breakfast is starting to make you groan rather than grin, then it’s high time to change things up.

A Fajita Frittata with Avocado Salsa brings bold new flavor to breakfast without being overly complicated. Seasoned steak and peppers are sautéed and then quickly baked with eggs and topped with an eye-opening avocado salsa. The result is a flavorful and healthy breakfast that can be sliced into portions for the whole family and eaten at home or on the go. If you’re often pressed for time in the morning, then this recipe lets you get a jumpstart on breakfast the night before. Unlike scrambled eggs or omelets, a frittata tastes just as good if it’s cooked ahead of time and then warmed up the next day or eaten straight out of the fridge.

Posted By: Worker Bee

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Raw Oysters Garnished with Savory Lemon Granita

The holiday season is filled with such heavy fare that by the time New Year’s Eve rolls around it’s natural to be craving something a little lighter. It’s also natural to feel less enthusiastic about heading into the kitchen to cook yet another feast. A seafood extravaganza solves both dilemmas, especially if your main course is a platter of raw oysters.

Slurping a dozen raw oysters down is the culinary equivalent of taking a traditional New Year’s Day polar bear plunge. The crisp, clean, invigorating flavor of oysters makes one feel strong and alert and happy to be alive. They require little to no preparation, yet can be the centerpiece of even the most extravagant celebrations. If you’re going the casual route, that’s fine too. Raw oysters are appropriate whether you’re ringing in the New Year wearing a tuxedo and formal gown or shorts and flip-flops.

Posted By: Worker Bee

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