Huángjīn Pàocài - Beryl Shereshewsky
I know that cabbage is underestimated. Braised cabbage is delicious. Quarter a head of cabbage, sear on all sides in a cast iron pan until slightly blackened, braise with white wine and chicken stock (or this, if you’re vegetarian) until tender, add more butter than seems reasonable, throw some thyme in the pan if you’re fancy, finish with a squeez... See more
Sasha Chapin • 50 Things I Know
sauerkraut, yogurt, kefir, and kimchi,
Nicole LePera • How To Do The Work: Recognise Your Patterns, Heal from Your Past, and Create Your Self
perennial kale that seems really quite attractive, near-neon tubers of oca, and amusing but hopefully useful walking onion.
Marchelle Farrell • Uprooting: From the Caribbean to the Countryside – Finding Home in an English Garden
For me one of the most exciting things that’s happening right now is a real cross-pollination of these traditions. And so you might have people in one part of the world learning about traditions from another part of the world and then applying it to a completely different set of ingredients.
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medley of cabbage, onion, avocado, and pear.