What do labneh,kimchi,kombucha,soysauce,and salami have in common? They’re all infinitely more delicious -not to mention nutritious-thanks to old school curing, pickling,and aging techniques.We cataloged 258 eclectic ferments from 22 restaurants around the country.Here’s a taste of our favorites.
1 SEEDY CHARACTER
At the Restaurant at Meadowood in Napa, these plump, fermented okra seeds make diners do a double take. Chef Christopher Kostow presents them in a delicate dish as a kind of faux caviar, alongside blinis, crème fraîche, and sliced fish. Not only is it a playful visual trick, but it’s a way to make the most of okra’s starchy texture at the end of the season. “For us, fermenting is a natural byproduct of having a farm,” Kostow says. He soaks the seeds in salty water (a simple process known as lacto-fermentation) until they’re firm and slightly tangy, then folds in a thick okra stock to bind the little beads together so they look like real caviar.
2 MELON BALLER
Denne historien er fra February 2017-utgaven av Bon Appétit.
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Denne historien er fra February 2017-utgaven av Bon Appétit.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
The Bargaining Table
To face her toughest critic, chef Michelle Bernstein of Miami's Cafe La Trova empowers her kid with choice
Into the Woods
The only thing standing between me and a perfectly executed faux sick day was...a cake
Built to Last
California design studio Commune outlines sustainable strategies for kitchens
In the Limelight
At Este in Austin, pastry chef Derrick Flynn's Oaxacan crema semifreddo is like a Key lime pie that went on vacation to the Mexican coast
VEGAN FOR EVERYONE
This one's for the vegans, and the sometimes vegans, and the never vegans, and anyone who wants a fast, filling, and delicious weeknight dinner that also happens to be vegan
Trash Talking
At Shuggie's in San Francisco, everything is garbage and that's a good thing
DIGGING AT THE ROOTS
In her latest book, Ever-Green Vietnamese, beloved teacher and food writer Andrea Nguyen takes a closer look at the plant-centric origins of her culinary heritage
DO YOU KNOW YOUR WATER FOOTPRINT?
You’ve heard of a carbon footprint. But hinking about its lesser-known counterpart is becoming ever more urgent
Take It Slow
For Pierce Abernathy and environmental art collective Aerthship, mindful eating is a way of life
Soufflé for Seder
Claire Ptak, owner of London bakery Violet, makes a lofty molten chocolate cloud that's kosher for Passover
