V.20 No.41 | 10/13/2011
In a Pickle
Canning, drying and freezing made easy
By Mina Yamashita
In our musty Detroit cellar my mother tended a 5-gallon crock. She was making tsukemono—a fermented cabbage pickle that’s like kimchi but without the heat. Tsukemono was my introduction to homemade pickles that employed a process learned over generations.
V.20 No.39 | 9/29/2011
Chicos = Pueblo corn, not pantsuits
V.20 No.38 | 9/22/2011
A happy problem for season-end basil and corn
By Ari LeVaux
When I want to store large amounts of basil, I don't make pesto. Instead, I prepare a bare-bones mixture of pureed basil, olive oil and salt, which I freeze in jars. If I want to make pesto at a later date I can always add pine nuts, cheese and garlic. But I can't remove those things from pesto if, in the middle of winter, I decide I want homegrown basil in my Thai coconut green curry.
Third Annual Jewish Film Festival at Jewish Community Center
The Midnight Orchestra, the story of the son of a once famous Jewish musician, Marcel Botbol. Directed by Jérôme Cohen Olivar.
EPMD • hip-hop, rap • DJ Ohm at Sister
Youth Half Day Art Camp: Animals in 2D and 3D at Albuquerque Museum of Art and HistoryMore Recommended Events ››