Voodoo & Sauce

Hobak Buchim, Or How to Disappear a Grip of Zucchini

The zucchini are beginning to pile up, so I disappeared a couple of them the best way I know how: hobak buchim (Korean zucchini fritters). I shredded two kind of big zucchini (then salted to leach out the excess water), added some beaten egg, scallions, […]

Canning and foraging and such

I was on The Four Top recently talking about canning, fermenting, and foraging with a few outstanding women. Have a listen! (And yes, the human belly button does contain the same flora used in cheese making.)

Chicken Shawarma Doner Sandwich

Seriously, this beautiful sandwich has been the highlight of my entire summer. Find the original bread recipe here.

This is the best thing I’ve ever done. 🥪 🥙 🥪After braising that chicken into garlicky pulchritude, I shredded and tossed it in lemon juice and a handful of zata’ar with a rough-chopped red pepper (roasted while heating my baking stone). Then I made a salad of cucumbers and tomatoes from the garden, crushed garlic from my dill pickles, lemon juice and olive oil, and tons of dill and mint. THEN I made tzatziki with more homegrown cuke, yogurt, lemon, dill and garlic. Lastly I added a handful of shredded lettuce, crumbled feta, sliced red onion and hothothot sweet-pickled peppers, and I put it all together on this beautiful Barbari bread — pillow-soft on top with a perfect crispy crust. Dagwoods in this motherfucker. 🥪 🥙 🥪 🥙#donerkebab #homemade #buzzfeast #huffposttaste #food52 #mediterranean #sandwich #no7sub #meatcheesebread #food52 #f52grams #foodporn #foodstagram #sandwichesofinstagram #dagwood

A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Aug 3, 2018 at 8:01pm PDT

Larb Ped (Duck Salad)

Larb ped made with @maryschicken Pekin duck breasts. I smoked them over trimmings off my peach tree just long enough for the fat to render from the skin, then peeled the skin off and crisped it up on the grill (with a pan underneath to […]

Me and Francis Lam = BFF

Holy shit I was on The Splendid (Fucking) Table!! Francis Lam chatted with me about how chilies spread around the world, and I only stammered and choked a few times. Have a listen!

Marionberry White Sangria

My recipe for marionberry white sangria is up at the Oregon Raspberries and Blackberries website. Check it out! (And in case you geek out on berries like I do, I also wrote their history section.)

Homemade Mustard

Learn how to make your own delicious mustard at my fermentation class! A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 21, 2018 at 11:59am PDT Got two new mustards starting their lil adventure: black mustard with Weissbier (“ebony and ivory”) and white mustard […]

Wherein I Overcome My Fear of Frying

Father’s Day dinner of champions: fried chicken (from upcoming @thejoyofcooking; recipe is solid af) with @oldbluerawhoney pumpkin blossom honey & gochugaru, chicken mu (homemade Korean purple daikon pickle), mac & cheese, homemade jojos (blanched, then tossed in Lawry’s, melted butter and melted chicken fat and […]

How the Sausage is Made

I think it’s been a few years since I made my own sausage. It’s fun to do things the old-fashioned way sometimes, but I think I’ll leave it to the professionals next time! You can see my sizes are pretty irregular (sausage is a tricky task when working solo), but they still taste really good. These are pork/beef brats with fatback I cut from the half @tailsandtrotters hog we bought awhile back. Recipe will be in the new @thejoyofcooking! 🌭 🍖 🌭 🍖#recipetesting #meatconcierge #joyofcooking #charcuterie #sausage #totalsausagefest #bonappetit #meat #beef #pork #bratwurst #sheboygan #food52 #f52grams #buzzfeedfood #thekitchn #foodstagram #buzzfeast

A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 16, 2018 at 8:42pm PDT

Still Galloping

Whoa, the article I wrote about the Galloping Gourmet won an MFK Fisher Award! I’m thrilled to announce that I’ve won an @lesdamesintl MFK Fisher Award for my article “Before There Was Guy, There Was Graham,” published in @taste last December. It’s my first food […]

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