Homemade Yogurt & Muesli — Make It With Me
There’s something satisfying about turning two simple ingredients into a whole batch of creamy, homemade yogurt overnight — no machine, […]
3 Things I’d Do Differently If I Started My Sourdough Journey Over
I spent weeks chasing the perfect artisan loaf before I’d even learned the basics. Here are the three things I’d do differently if I started my sourdough journey over — starting with the loaf in this photo.
Master the Mother Sauce: The Systems-First Kitchen
It is 6pm on a Wednesday. You’ve homeschooled through the afternoon, there’s a meeting that ran long, someone needs help
The Maillard Reaction — Why Browning Is the Secret to Winter Flavour
The crust on a loaf of bread. The mahogany surface of a slow-roasted shoulder. The smell of browning filling a cold kitchen. This is the Maillard reaction — and once you understand it, you’ll never cook the same way again.
FIFO Method and Why it Works In Your Home
There is a particular kind of quiet shame that comes from opening a jar of peachpreserve you made two summers
The Lost Art of Preserving Food: Why South African Moms Are Going Back to Basics
There is a shelf in my kitchen that I love more than almost anything else in my home. It holds
Autumn in Your Kitchen: What to Preserve, Cook and Stock in April and May in South Africa
There is a particular quality to the light in April on the highveld. It turns golden earlier in the afternoon.