The Complete Guide to Pickling

I’m excited to officially announce that my first cookbook is coming out. Read more about The Complete Guide to Pickling at TwiceasTasty.com.
After a lot of hard work for the past several months, I’m excited to officially announce that my first cookbook is coming out: The Complete Guide to Pickling. It’s packed with essential information and 125 flavorful recipes, including homegrown classics and international flavors. You’ll find straightforward and scrumptious recipes for quick, fresh, and fermented pickles, as well as sweet and fruity pickles, hot sauces, relishes, salsas, krauts, chutneys, and more.

This month’s posts will focus on the book, including sneak peaks at recipes, bonus info about the project, and a new digital recipe collection that uses the pickles.
Read more about my new cookbook

Sourdough Rye Bread

I craved tangy rye bread long before I started working with sourdough—or discovered a meatless Reuben. Get sourdough and vegetarian recipes at TwiceasTasty.com.
I was on a mission to make a tangy rye bread long before I started working with sourdough. It all began when I arrived in St. Petersburg, Russia, on one of the coldest days on record. I’d just come from Norway, where I’d fallen in love with gjetost, a whey-based goat cheese that’s the color of caramel, has the richness of fudge, and melts on your tongue. Before leaving the country, I splurged on a log so large you can’t find it in the States. It was usually served with dry crispbread in Norway. Once I was settled in Russia, I discovered my favorite pairing for the cheese: Russian black bread.

The rye bread I ate in Russian bore little resemblance to what’s typically labeled “Russian rye” in America: no instant coffee, no cocoa powder, no caraway, no corn syrup. It was simply flour, water, and salt, all leavened with a sponge or starter. In other words, a sourdough bread. The problem was getting a recipe. Bread was subsidized when I was in Russia; a rye loaf cost 33p (about $1), and no one I met in the city was making it at home. The bakers where I bought my bread clearly thought I was a crazy American when I asked for the recipe: they started spouting ratios I could barely understand that seemed to start with about 50 pounds of flour.
Learn to make Sourdough Rye Bread and Gorgeous Grilled Cheese