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It’s so beautiful! Congratulations to @kyleconnaughton @lumberjackieo and the rest of the @singlethreadfarms team! by @georgiafreedman

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9 days ago

Who says you have to eat tinned fish straight from the can? This recipe (posted in my Substack this morning) was inspired by all the gorgeous seafood I ate in Portugal last month. Recipe at the newsletter link in my bio.
#sardines #tinnedfish #crispychickpeas by @georgiafreedman

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16 days ago

Family bbq at @_susannahfreedman_ ‘s. I made two of our mom’s classic recipes—peach pie and potato salad by @georgiafreedman

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21 days ago

On today’s newsletter: a delicious way to enjoy all the different cucumber varieties that are in farmers markets this time of year.

#cucumber #cucumbersalad #summerfood by @georgiafreedman

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a month ago

Solo beach day in Cascáis and Estoril by @georgiafreedman

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a month ago

Good morning, Lisbon taken in Confeitaria Nacional by @georgiafreedman

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a month ago

Have you ever made a salad with an entire head of lettuce? This stunner from Pane e Vino in Montecito is fun to make and absolutely delicious! Recipe in my newsletter today (link in bio).

#salad #butterlettuce #montecito #recipe #summerfood by @georgiafreedman

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2 months ago

Looking for something new to do with zhacai, suancai or yacai? Stir-fry it with a vegetable!

Here our blog editor, @georgiafreedman , stir-fries lotus root with homemade suancai, as she learned to do in Yunnan Province.

"I can’t imagine anyone not loving lotus root," Georgia writes. "Crunchy and mild with a faint bit of vegetal sweetness, it’s a natural crowd pleaser. It’s also extremely versatile, able to take on the flavors of the ingredients it’s cooked with and just as good simmered in a soup or lightly pickled in a cold dish as it is seared in a stir-fry.

"Lotus root became a go-to ingredient in my kitchen when I was living in Kunming, and I ordered it out regularly, too.... My favorite lotus root dish, by far, was the stir-fried lotus root with pickles (suāncài chǎo ǒu, 酸菜炒藕) that I ordered at Dragon Phoenix Restaurant, a Hui minority hole-in-the-wall restaurant in Shaxi....

"This dish is traditionally made with Yunnan-style suancai (a traditional pickle made from lacto-fermented mustard greens), but these pickles are not commercially available in the U.S (or in many places outside of Yunnan, for that matter), so if you want to use them, you’ll need to make your own. The process is actually pretty simple [there's a recipe on the blog!] but you do have to wait a few weeks for the pickles to ferment.

"The good news is that other pickles are also delicious in this dish. If Southwestern Chinese pickles were arrayed on a spectrum based on their level of fermentation and depth of flavor, suancai would fall somewhere between Sichuan’s zhacai and yacai varieties. It's richer and funkier than zhacai (and lacks that pickle’s light sweetness) but less salty-funky and more sour than yacai."

Recipe link in bio.
Ingredients at themalamarket.com 🌶

#yunnan #yunnanfood #lotusroot #yacai #zhacai by @georgiafreedman

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2 months ago

Snacking Dinners is one year old! And what a wild year it’s been. To celebrate, I’m doing a giveaway—subscribe to my newsletter and comment on the latest post (about the book’s birthday) and you’ll be entered to win a personalized copy of the book plus a package of some of my favorite specialty ingredients. Newsletter link in my bio.

@hardiegrantusa @leelacyd by @georgiafreedman

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4 months ago

Didn’t have time to cook for the Easter potluck after driving all day, so I bought baguettes and made this gorgeous compound butter out of herbs and citrus zest from my mom’s garden: 2 sticks unsalted butter at room temp, thyme leaves from one sprig, oregano leaves from two small sprigs, three chives, flowers from one chive blossom, three big pinches Maldon salt, and some zest from a lemon and a blood orange. Minced the herbs, microplaned the zest, mashed everything with a fork, and then rolled it into a log in plastic wrap and refrigerated. Huge hit at the party. by @georgiafreedman

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4 months ago

Treated myself to a little spring color by @georgiafreedman

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4 months ago

Checkerboard birthday cake for N on her 12th. This recipe was in the first book I ever (co)wrote and it’s still the best. (Scroll for birthday flowers; she chose, I arranged.) by @georgiafreedman

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4 months ago