On fermenting and preserving
The best advice I got was just to slow down. This is less a manual and more a record of what worked for me.
Marrow Supply
I make a double batch and freeze half for busy weeks. Most of what I know about pickles came from getting it wrong first.
Recent
A slower way to think about braised beans
A stand mixer helps, but it is not the point. Below are a few jottings, roughly in the order I learned them.
The only roasted vegetables recipe I need
Salt early, taste frequently, and do not rush the onions. Use what is in season and the recipe mostly writes itself.
A week of fermenting
A kitchen scale shifted my baking more than any recipe did. This keeps for a week in the fridge and improves by day three.
Notes on simple seasonal greens
The dough should feel soft and slightly tacky, not sticky.