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Twice as Tasty

Eating well year-round

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Welcome to Twice as Tasty

Created by Julie Laing
Learn how to eat well year-round by preserving, pickling, freezing, dehydrating, fermenting, and more. Read the latest on the blog here.

Get the book!

Got pickles? Let’s use them.

More from Julie

Appearances:
The dos – and don’ts – of growing your own The Telegraph
How to make quick-pickled jalapeños to add brightness and heat to any dish, with pickling expert Julie Laing Insider
Pie and a Connection to a Family’s Past Flathead Beacon
The 9 Best Fermentation Crocks in 2022, with Canning and Fermenting Expert Julie Laing The Spruce Eats
Being a Cookbook Writer with Pickling Expert Julie Laing Cookbook Love Podcast
The Science of Pickling Flathead Beacon
Battle Ground native knows how to pickle practically anything The Columbian
Local food blogger teaches cooking workshops The Daily Interlake
Grilled Tofu from The ‘Ohana Grill Cookbook Sugar + Shake

Original Work:
This Soup Is Proof That Squash Is Better When It’s Savory Than Sickly Sweet. Fight Me The Green Room, Fifth Season Fresh
Falafel Falling Apart? Here’s the Secret to Making Baked Falafel *Just Right* Clean Plates
Tiny House, Big Freezer: How I Eat from My Garden All Year Long Greatist
Reviews by Julie Laing The Spruce Eats
Julie Laing's Portfolio Muck Rack

Latest Events

March 4: Free the Seeds
I will be among the numerous Free the Seeds workshop presenters, with the free event back in person at Flathead Valley Community College. Join me to learn about Making Friends with Ferments. Full details of the daylong workshop schedule and seed giveaway will be available here.
Ongoing: This Situation Calls for Pickles
I’m excited to announce that my first cookbook is on sale! The Complete Guide to Pickling is packed with essential information and 125 flavorful recipes, including mealtime pickles that are ready in minutes, refrigerator pickles ideal for single-jar batches, fermented pickles big on flavor and crunch, and processed pickles perfect for long-term storage. Order your signed copy today.

Recent Posts

Gluten-Free Scallion Pancakes
Arugula Salad with Asparagus and Shaved Parmesan
Compound Herb Butter
Homemade Baked Mac and Cheese
How To Make Cheese, Step by Step

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On My Bookshelf

Books on food, preserving, and gardening abound, but these are the ones I turn to every season:

The Complete Guide to Pickling Julie Laing
The Pickled Picnic Julie Laing

Well-Preserved Eugenia Bone
The Garden Primer Barbara Damrosch
The Science of Good Cooking Editors at America’s Test Kitchen and Guy Crosby, PhD
Complete Grilling Cookbook Editors at Williams-Sonoma (Chuck Williams, editor, Charles Pierce, editor, and Noel Barnhurst, photographer)
Canning for a New Generation Liana Krissoff
The Food Lab J. Kenji López-Alt
On Food and Cooking Harold McGee
Organic Gardening in Cold Climates Sandra Perrin
Ratio Michael Ruhlman
Saving the Season Kevin West
The Joy of Pickling Linda Ziedrich

Find more of my favorite books on the On My Bookshelf board.

Links I Like

National Center for Home Food Preservation The U.S. government-approved source for most methods of home food preservation.
USDA Complete Guide to Home Canning, 2015 revision PDF version of the USDA's guidelines for canning food.
U.S. FDA’s Approximate pH of Foods and Food Products Downloadable list of the pH for almost anything you may want to can at home.
The Baking Network Online courses, videos, and formulas that will boost your baking skills, especially with sourdough.

Find more links I like on my Pinterest boards.

Contact Me

Click here to send me an email.

© 2023 J.A. Laing

All images and text are © copyright Julie Ann Laing. Reproduction of any kind is expressly prohibited without written consent.

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