Thyme Enough at Last

Recipes tagged Dairy Free

Roasted Chicken Wings

This recipe is one of very few ways I’ve found to get crispy skins on wings without deep-frying them. Note that the lack of a deep fryer doesn’t make these healthy per se, but it certainly makes the cleanup easier.

For a traditional buffalo-style sauce, try this.

Chickpea Pancakes

Since I discovered these, they’ve become habitual: I keep chickpea flour on hand at all times, and I make these when I can’t think of anything else to make. They’re neutral enough in flavor that you can eat them any time, topped with just about anything.

You can increase the water …

Cucumber Kimchi (Batch 1)

Spicy fermented cucumbers in the style of kimchi.

Fermented Peppers (Batch 1)

The title is a bit of a misnomer: this isn’t my first batch of fermented peppers, but it is the first one where I actually took notes.

Garlic Dill Pickles (Batch 1)

My first attempt at homemade dill pickles.

Kimchi Paste (Batch 1)

A seasoning paste that can be rubbed on vegetables destined to become kimchi.

Napa Cabbage Kimchi (Batch 1)

Simple, classic Korean spicy fermented cabbage.

Recovery Shakshouka

Smoky, just a little spicy, and high protein: shakshouka may be the prefect hangover food.

In a pinch, you can skip the whole deal with roasting the cherry tomatoes and just leave them out. I like adding a bit of roasty flavor to it, but some mornings I don’t have the motivation.

You can …

Parsnip Hash Browns

Shredded, scattered hash browns made with parsnips instead of potatoes. Here I describe the most basic form of these I’ve made, but you can add in pretty much anything before frying.

Anything starchy or fribrous (carrots, squash, celeriac, etc.) can be shredded in with the parsnips. Anything …

Soybean Miso (Batch 1)

My first batch of miso. Relatively traditional: just soybeans, koji, salt, and time.

Slow Roasted Duck Legs

Just in terms of ingredients, this is far and away the simplest recipe I’ll ever post here. Because of that simplicity, the quality of the ingredients is paramount. Get the freshest duck legs you can, and use good salt and freshly ground black pepper.

One of the byproducts of this recipe is a …

Glazed Sliced Pork Belly

Small slices of pork belly, braised until they’re buttery smooth and then broiled until the edges are super crispy. These are ideal for being served in steamed buns or over rice, stews, eggs, etc. They pair perfectly with crispy pickled vegetables.

If you don’t have fermented pepper …

Kimchi Pork Stew

A quick and easy Korean-inspired pork stew in the pressure cooker.

For the stock, I usually just heat some water in my kettle, pour it over a bunch of dried porcini mushrooms, steep them for a bit, and strain the stock. You can let it steep while prepping the rest on the ingredients. Alternately, …

Chicken Paprikash (Pressure Cooker)

If I have a signature recipe, it’s this one. I originally got it from my uncle, and I’ve been developing and adapting it for close to 15 years now. It’s very flexible—feel free to make whatever subsitutions you feel are appropriate. But do be sure to use the best paprika you can …