Lemons and Time Kimchi recipe

Kimchi

Kimchi Use this recipe to preserve anything the Korean kimchi way. This recipe is going to start with a shopping excursion for most people. The ingredients are all available at any Korean or Pan-Asian market. Just make sure to get the…
Lemon Ginger Turmeric Tart with a Shortbread Crust
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Lemon Ginger Turmeric Tart

I love the New York Times cooking section, but if you try to follow their Lemon-Ginger Tart recipe it will be an unmitigated disaster. The key is to blind bake a shortcrust pastry until it is fully golden with no cracks. I also use a lot more organic turmeric and ginger than they do!
Lemons & Time recipe for Pavo Pibil Smoked Achiote Turkey
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Pavo Pibil - Smoked Turkey in Achiote

@chefphillipdell and I smoked an incredible pasture-raised turkey from White Oak Pastures marinated in achiote. It is ferociously orange but not spicy, getting all that pigment from anatto seed, not chile. We are two technologically sophisticated barbecuers from the United States, but you can imagine this Mesoamerican preparation being served the same way with a traditional green crema and warm tortillas for hundreds of years. Would not change a thing!
Instapot Yogurt recipe from Lemons & Time
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Ricotta Cheese

Smooth, rich, and tangy, this homemade ricotta cheese is so much better than storebought, it is like an entirely different product. You can hang it in cheesecloth until creamy or leave to intensify in flavor a little longer so it crumbles like feta.
Step 4 Instapot Yogurt recipe from Lemon & Time
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Instapot Yogurt

Making yogurt from fresh milk is an ancient preservation technique because milk fermented in this way will keep for at least 5 times longer. Try it along with Grilled Flatbread and Marinated Olive Salad, mixed with tahini and cucumbers, or in traditional Indian riata.
Marinated Olive Salad Recipe from Lemon & Time
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Marinated Olive Salad

These olives and pickled vegetables get better the longer they marinate. Try generously heaping atop hummus, spreading on grilled sandwiches, and mixing it in with pasta.
Lemons and Time Grilled Flatbread
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Grilled Flatbread

Using leftover whey from homemade yogurt or ricotta cheese results in a softer loaf with large air pockets, perfect for grilling over charcoal. You can also use water or get creative upcycling liquid ingredients like beer or vegetable juice. This recipe is very versatile. If you're not up for grilling, it turns out perfectly well baked in a 500-degree oven.