What's going on in the kitchen

Cookbook photo shoot, wintertime preserves, and more

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Updates from Kitchen and Life

This week, the newsletter is brief as I’m doing the photo shoot for The Essential Preserving Handbook: a week of being in the spotlight and showcasing my love for food preserving, as well as many of the recipes I made for the book. I’m very excited to work with such a talented team of creatives (it’s my first book with a photoshoot, so also a learning process), and excited to share the results with you.

Some of my favorite preserves are in the spotlight along with me, and while at the time of this writing I’m still pulling everything together, I wanted to share some of my recipes that we’re featuring in the book, to keep you company in the kitchen this week:

Mushroom-based meals for the center of the plate.

Fire cider: My go to for winter sniffles and as a gift to share with my community.

Vegan “feta” made with the magic of Koji.

Pastrami-spiced beets (one of my very favorite pickles, ever, and perfect in sandwiches).

Speaking of beets, raspberry beet jam has an unbeatable color and a flavor I adore.

Cherry bounce, a historically-inspired cherry shrub (plus an alcoholic version)

Green papaya salad + pickle brine martini (and, see my primer for making pickle brine martinis here).

And finally, a few of my favorite ways to preserve and add some flavor to hard boiled eggs.

As always, you can take a peek at the recipes section of this newsletter to see everything (I’m always adding to it, and slowly adding the archive in to this list, so keep checking back!)

I’m so excited about this cookbook, and the photos, and well, the year of food writing ahead in general.

If you’ve been following along with the paid subscriber book club, you’ll get your next installment next week. And I hope you’ll join me for our live author Q&A next month!

How about you? What are you cooking/writing this week?