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Root: Historic Food for the Modern World

Root Kitchens
Fermentation and food history
Created 07 Jul 2020
  • Add some richness and history to your spring picnic basket with honey-filled treats
    03 May 2021 • < 1 min read
    These recipes and stories were made just for you! Do you know someone you think would be interested in Root’s recipes? Please send them to this link to sign up. Thanks for your support! Mead collage f...
  • Sweet and sour reflections on the changing seasons
    08 Apr 2021 • 4 min read
    Floral honey shrub image from the forthcoming Hidden Cosmos Oracle Deck April is the first month wholly situated in the spring season, and with it often comes a desire to nourish ourselves with vegeta...
  • An Ode to the Salad Spinner
    04 Apr 2021 • 5 min read • 2 0
    The first salad spinner I ever used was goldenrod yellow, and its color and air of kitchen efficiency made the spinner very much a product of its time. It became my favorite tool in the kitchen growin...
  • Sour medicine: We’ve been healing our bodies with vinegar for thousands of years
    17 Mar 2021 • 6 min read
    This post is an example of the content paid subscribers enjoy every month. To sign up, select the paid subscription on Substack or head to this link. Chickweed vinegar, a staple in my springtime pantr...
  • On food and Mars, Antarctica, and Early Modern England
    08 Mar 2021 • 2 min read
    image source The days are beginning to noticeably lengthen, and the sun feels perhaps a bit warmer than it did this time last month (or at least I hope that’s true for you, too). Through much of histo...
  • Custard is Everywhere
    01 Mar 2021 • < 1 min read
    These recipes and stories were made just for you! Do you know someone you think would be interested in Root’s recipes? Please send them to this link to sign up. Thanks for your support! Remember how w...
  • On sound waves and dinner plates
    23 Feb 2021 • 2 min read • 0 5
    Last night as I fell asleep, I heard the gentle music of the highway in the distance. It got me to thinking: What music did our ancestors hear in the world around them? The music of nature, certainly,...
  • Love and hot whiskey
    08 Feb 2021 • 4 min read
    This month we’re in love with love, or the idea of it. How can we embody love with food this month? I like to leave surprise jars of pickles and other goodies on people’s porches: You might have anoth...
  • Marmalade of quinces red and white
    01 Feb 2021 • < 1 min read
    This month, I’m excited to share some recipes with you that are both functional and sentimental: These quince marmalades were two of the first recipes I ever tested for my first book (published almost...
  • You deserve some cozy soup
    25 Jan 2021 • < 1 min read
    We're all exhausted, and dinner that comes out of a blender and is actually *good* is always welcome. Yesterday, faced with asparagus ends and a glut of softening vegetables, I turned to my old friend...
  • A DIY Pomander recipe, readings, and more
    12 Jan 2021 • 1 min read
    Happy New Year! I hope you've had a restful end of the year, and that 2021 is starting out in full, fun force. Below are a few exciting updates, PLUS a new recipe for you to try this winter. And as al...
  • Nutmeg and Mace: Those spices in the back of your cabinet have a deeper history than you think
    04 Jan 2021 • < 1 min read
    Happy New Year! This month is all about nutmeg and mace, but first… An exciting announcement (and free stuff)! Root’s next mini-class on Appalachian ferments has opened for preorders, and will be avai...
  • Happy holidays!
    22 Dec 2020 • < 1 min read
    Hello everyone! A brief note to wish you a very happy and restful holiday season, and to thank you for all your support this year. I’m grateful for a lot, even/especially in this crazy moment, but one...
  • A tale of two kimchis
    07 Dec 2020 • < 1 min read
    Kimchi, the ubiquitous Korean condiment, is probably the most famous dish from the country to non-Koreans. Most people think of the sour-and-spicy version, flecked with spicy pepper and made with cabb...
  • Emergency comfort cheese
    24 Nov 2020 • 1 min read
    Hello Root friends, As we all slide sideways into the holiday season and the end of the year, I think we’re all feeling the need to unwind and tap into some comforting rituals, particularly without ho...
  • Closing out 2020: Rest and reset
    20 Nov 2020 • 2 min read
    Hi Root friends, What a month (so far)/what a year! I’ve handed in the book manuscript for Culture Begins: Fermentation and the History of How we Eat, and am settling in for what will hopefully be a q...
  • Historic Food for the Modern World
    07 Jul 2020 • < 1 min read
    Root offers food history and fermentation writing plus recipes, all made to be accessible, thought-provoking, and fun. Paid subscribers get lots of fun goodies: Monthly emails with recipes and stories...

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