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Eating well year-round

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Tag: recipe developer

Twice as Tasty Live

On July 31, 2018October 30, 2018 By Julie Laing | Twice As TastyIn Event, WorkshopsLeave a comment

It’s finally happening! The first Twice as Tasty house concert will be held next week. Read more about Twice as Tasty Live events at TwiceasTasty.com.
I’m excited to announce the launch of Twice as Tasty Live, a new segment of this blog project. Twice as Tasty Live incorporates the already popular workshops and expands to other events that put me in your kitchen, making and sharing delicious, homemade food.
Read more about Twice as Tasty Live events

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!

The Complete Guide to Pickling by Julie Laing

Got pickles? Let’s use them.

The Pickled Picnic

More from Julie

Appearances:
Pucker Up! We Found the Best Pickle of the Month Club Taste of Home
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 Best Fermentation Crocks for Homemade Pickles, Kimchi, and Kraut, 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

Latest Events

September 1, 4–5:30 pm: Columbia Falls Library
I will be talking about all things pickling in a free session at the Columbia Falls Library. I’ll explain the science behind quick, refrigerator, fermented, and shelf-stable pickles and demonstrate how to make refrigerator pickles. The first 15 participants who bring a clean 16 oz wide-mouth jar with air-tight lid will get to fill it with vegetables and brine at the end of our workshop, so arrive early! More details are available here.
Fall Semester: Flathead Valley Community College
I’m excited to be teaching several cooking workshops as part of FVCC’s Continuing Education program this fall, from making kimchi to eating well on your outdoor adventures. Registration is open, and courses are filling up quickly! Learn more and register here.
Ongoing: This Situation Calls for Pickles
Get my books! 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

  • Curried Sweet Potato and Mango
  • Fresh Pear and Plum Cake
  • Marinated Dried Tomatoes
  • Chocolate Zucchini Cake
  • Grilled Pepper Pancakes with Goat Cheese
I include the easy meal I share in this week's @flatheadbeacon column on my sailing adventures and in my workshops that teach you all about eating well in the front country and on the water. It's just as tasty for a quick weeknight dinner at home. https://flatheadbeacon.com/2026/10/01/curried-sweet-potato-and-mango/ #newarticle #easycurry #curry #curryrice #currynight #sweetpotato #mango #twiceastastyblog #twiceastasty When a fall chill threatens my tomato harvest, I preserve them any way I can: freezing, canning, and dehydrating. The technique I shared earlier this month in my @flatheadbeacon column gives me jars of flavor-packed dried tomatoes for camping, sailing, or cooking at home. https://flatheadbeacon.com/2026/09/17/marinated-dried-tomatoes/ #newarticle #driedtomatoes #preserving #preservingfood #driedfood #tomatoharvest #freshtomatoes #twiceastastyblog #twiceastasty
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Play With Your Food

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
Essential Food Preserving Julia Skinner
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 Free PDF versions 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.
Sharing fermented starters Facebook group to share and request sourdough starter, scoby, kefir grains, and more.

Find more links I like on my Pinterest boards.

Contact Me

Click here to send me an email.

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