Category Archives: snacks

Kimchi

Posted on March 18, 2012 by John Herring

Kimchi is, quite definitely, a bit challenging for the novice taster. Although the flavor is a wonderful explosion of sour & sweet & salty carried by a succulent crunchy bite, the aroma is enough to clear the room. A Korean … Continue reading →

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Tomato Papaya Salsa

Posted on August 22, 2009 by John Herring

Papaya is a wonderfully versatile fruit, perhaps because it is not too sweet. Its ripe flavor is subtle, hinting at the subtropical mango and durian, but without the cloying sweetness that characterizes those fruits. Unripe, it is fantastic shredded and … Continue reading →

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Spicy Dill Half-Sours

Posted on June 21, 2009 by John Herring

A half-sour is a pickle that is fermented in a brine at room temperature, and not processed; that is, it has not been boiled/pressure-cooked for canning, and so it must be stored in the refrigerator. “Half-sour,” however, is not a … Continue reading →

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Larb Gai

Posted on May 10, 2009 by John Herring

This is an great little dish with plenty of interesting flavors to get your taste buds jumping. It’s my version of the Thai specialty, sometimes also called laab gai. “Gai” means chicken, but this is also good with pork. It’s … Continue reading →

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Muffaletta

Posted on March 22, 2009 by John Herring

Best. Sandwich. Ever. This truly is the world’s greatest sandwich, the pinnacle of sandwichian evolution, created by the Central Grocery in New Orleans in 1906. The flavors come together in an eye-rolling crescendo of meat, cheese, & olives that is … Continue reading →

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Oat Pecan Waffles

Posted on March 1, 2009 by John Herring

I’ve always been a big fan of waffles, but I’ve never been able to come up with a recipe that made waffles exactly the way I like them, with the perfect combination of crispy, fluffy, & flavorful. I’ve tried whipping … Continue reading →

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Gravlax

Posted on February 22, 2009 by John Herring

Cured salmon, a lovely treat on top of a cracker or a bit of black bread, is something you really should be making yourself, at home. It’s easy, it’s cheap, and it really impresses the neighbors. The salt pulls the … Continue reading →

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Beet Kraut

Posted on January 3, 2009 by John Herring

This may be the simplest “recipe” I’ve ever posted, but it’s also one of my new favorites. In the great Venn diagram in the sky, the intersection of Set A (people who love sauerkraut) with Set B (people who love … Continue reading →

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Snacky Pecans

Posted on December 21, 2008 by John Herring

This one’s for you, Aunt Patsy. A popular cocktail-hour snack in the deep south, where the pecans grow big and beautiful, this little recipe joins the plethora of delicious preparations concocted by generations of pecan-loving snackers. Crystal is the hot … Continue reading →

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Eggplant Caviar

Posted on September 12, 2008 by John Herring

The story with this dish, sometimes called mock caviar, is that Russians invented it for when they really really wanted some caviar, but couldn’t afford it. And if you focus on your knifework and get the mincing & dicing right, … Continue reading →

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