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Buckwheat Pierogi Dough (GF)
Zuza Zak makes a gluten-free dough for a gluten-free filling. (Video 7:53)Zuza Zak demonstrates how to make a gluten-free pierogi dough from her…
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Zuza’s Family Kitchen
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Ken Fornataro
Active Cultures Nut Cheese with Preserved Lemons
Because there was no kimchi brine to be had. Video (5:27)Before delving into the specifics of the microbes involved in creating both plant-based and…
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Ken Fornataro
Floral Ferments
And a Master Class in Fermentation Techniques by Dr. Julia Skinner. Video (27:00)Tea, flowers, and fermentation aren’t separate practices—they’re…
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Ken Fornataro
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When Life Gifts You Lemons
To Ferment or Not Ferment. These are 20 Questions.Fermentation is intentional technique. Lemon acidity became both constraint and opportunity. Recipes…
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Ken Fornataro
Afternoon Tea
Empire, Gender Roles, Class, and Ritual. A Review of Dr. Julia Skinner's Book Afternoon Tea. Almond Yogurt and AmaKoji Scones (Recipe)In Julia Skinner’s…
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Ken Fornataro
Mad Dogs and Englishmen
Cream of Tartar, Leavening, and The Shade of RefinementMad dogs and Englishmen Go out in the midday sun. The Japanese don't care to, The Chinese…
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Ken Fornataro
Strawberry Pomegranate Panna Cotta
Koji, Amasake, and Summer FermentationThis panna cotta captures the brightness of strawberries and the depth of koji-based fermentation in a single…
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Ken Fornataro
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Democratizing Biscuits
Digestives for the People - Bread and biscuits have always existed across class lines—but the types of flours used, the milling practices, and their…
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Ken Fornataro

June 2025

Fermented Tea
Fermented Tea Brilliant New ScienceFermented teas—like Burmese laphet, Chinese pu’er, and Kenyan kombucha variants—are being re-examined through…
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Ken Fornataro
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Black and Fermented Tea
A Primer on Tea Types, and an Intro to Fermented Tea Revisiting flavor and preservation, reflecting on culinary intention. Highlighting fermentation as…
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Ken Fornataro
Nama Matcha Chocolates
生チョコレート - Use What Makes You HappyVegan or Not. Chocolate or Not. Soft and chilled like ganache, Nama Matcha Chocolates (生チョコレート) are a Japanese…
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Ken Fornataro
Unboxed: Returning to Wild Bees
Wild Bees, Wild Ferments — on freedom, flavour, and microbial kinshipTwelve years ago, bees lived in hives and made honey. That was the whole…
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Karin Sternberg
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