This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.
No-Knead Bread Recipe
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques
Kojify All the Grains
Homemade koji has been on my list for a while. It was serendipitous when @geofflukas asked me to figure out the process for his fermentatio...
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How to Make Lactic Acid Bacteria with KNF (Korean Natural Farming)
Learn how to cultivate lactic acid bacteria to create an amazing probiotic for your garden and farm.
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The best vegan recipes. From scratch vegan cooking and vegan baking from Isa Chandra Moskowitz.
Food innovation in your kitchen: Giving peas, beans and lentils a new bite
A new method allows whole legumes to be converted into tasty products with a fibrous structure. The technique is so simple that it can even be applied at home.
11 Satisfying Paella Recipes
Try these Spanish paella recipes that stew rice with seafood and a variety of other proteins. Authentic paella Valenciana is a must try, and we have vegetarian and less traditional variations.
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Beef Empanadas Recipe • 5★
Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies.
Fermenting Culture – Emergence Magazine
In this in-depth interview, David Zilber, director of the fermentation lab at Noma—named the best restaurant in the world—discusses how food is culture, but fermentation is culture on a deeper level.
Kadayif
Kadaif, kadayif, kataifi, kadaifi, katayef or kataïf is a type of shredded filo strands, used in the cooking of many Middle Eastern pastries and desserts, including the Arabic knafeh and Turkey's tel kadayıf. It is also used as an ingredient in Dubai chocolate, which became internationally popular in 2024. Kadayif looks like fine noodles, similar to vermicelli, cooked and optionally fried.
Controlled Mold
A blog about fermentation, engineering, and cell-ag. We run wild experiments on microbes and try to eat them, all with the help of computers and math.
RecipeRadar - search recipes by ingredients
RecipeRadar - search recipes by ingredients
Pea, Mint and Avocado Salad
In How to Eat I wrote about my Great Aunt Myra’s Pea, Mint and Avocado Salad, which we all considered rather fabulously exotic when she came up with it in the Seventies. I’ve tinkered with it over the many years since, and this – give or take – is the version I make now, and I make it often. When I say “give or take”, it’s simply because I don’t always use the same mix of salad leaves (though I do like it to include a few curling pea shoots if possible) and don’t expect you to either; I’ve given rough amounts in the recipe so you have an idea of how much is needed, but even then, you can freestyle as wished. While there’s nothing to stop you adding some cold chicken, prawns, feta or goat’s cheese to turn it into a main meal, I generally serve it as a side salad, though when I wrote about it all those years ago, it was, indeed, as a starter. I’ve utterly given up on starters since then. By the way, I find it very much easier to get the peas-a-steeping in the dressing in advance and then add the leaves and avocado at the last minute. I should add that the beauteous salad in this picture is actually still waiting for a final toss with the last bit of dressing in the mixing bowl: I didn’t want the leaves to wilt while it waited for its close-up!
Deconstructing the Perfect Burger (Published 2014)
How to make a great hamburger? Cook on cast-iron pans and griddles, use an 80-20 ratio of meat to fat, sandwich it on a soft bun and don’t overdress.
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