by Jeremy Umansky | Nov 30, 2018 | Koji, Recipes
It’s late fall and that means that my friends who hunt are out harvesting wild game. This is one of my favorite times of the year to eat due to the fall hunt. Pheasant, rabbit, squirrel, and of course, venison. I always break down a few deer every year and carefully...
by Jeremy Umansky | Nov 30, 2018 | Ingredients, Recipes
Cultured butter is one of those hearty foods that sooths the soul and warms ones bones as the frigid grasp of late fall and winter starts to take hold. You could go to the grocery store and pay $8 for a 4oz piece or you could just as easily make 1 pound at home. You...
by Jeremy Umansky | Nov 15, 2018 | Recipes
I love fermented meat. This is a Mettwurst, a German spreadable sausage. The Italian n’duja, Spanish sobrassada, and German mettwurst all come from the same family of charcuterie; ground meats that are fermented, highly spiced, and spreadable when finished. Making...
by Jeremy Umansky | Oct 29, 2018 | Recipes
House of Vinegar the book all about vinegar by Cleveland chef Jonathon Sawyer is now out in bookstores and online! Visit your local bookstore to pick-up a copy. Jeremy was one of the co-authors on the book. Buy the book here: http://a.co/d/708wHR6
by Jeremy Umansky | Jul 11, 2018 | Ingredients, Recipes
Originally published by Edible Cleveland There’s something powerful in your kitchen. Wars have been waged for it and peace has been brokered with it. Civilizations have been built on it and cities have been named after it. It is something we deeply crave and is...
by Jeremy Umansky | May 18, 2018 | Recipes
Why does a food, a living cultural link to our past, present, and future, become forgotten? Does the time and place in which each food is enjoyed hold the only supreme relevance for its enjoyment? As Jews we have faced countless trials, tribulations, and atrocities....
