This is the recipe for the sourdough bread that I bake once or twice a week. I'm continuously awestruck by the fact that a gorgeous, golden loaf of bread comes from only flour, water, salt, and time. ...
Journal
How to Make Preserved Lemons
Preserved lemons (aka fermented lemons, salted lemons, or cured lemons) are a beautiful, lacto-fermented condiment that's a total flavor bomb. They are great for adding complexity, brightness, ...
Squash and Greens Gratin
I made this gratin last fall to use up some delicata squash that I had around for a little too long (anyone else walk away from the farmers market with way too many beautiful squashes in the fall?). ...
Twice Baked Squash with Fennel Seed & Pumpkin Seed Crisp
This recipe offers a peek into the Golubka Kitchen Cooking Circle, my membership, where I share monthly cooking videos, recipes, and newsletters. For this October, I wanted to come up with a recipe ...
Kohlrabi Caesar
This recipe offers a peek into the Golubka Kitchen Cooking Circle, my membership, where I share monthly cooking videos, recipes, and newsletters. I recently had a kohlrabi Caesar at a cute little ...
Cauliflower Chickpea Salad with Golden Raisins and Miso Tahini Dressing
This June, my favorite farm stand at the farmers market has had the most beautiful cauliflower. It's lacy and purple in places, almost as if someone watercolored it with lilac paint. And the flavor is ...