Flavor Freaks
Peter, JDAvid fermenters share their passion and expertise to help everybody cook healthier, more delicious food.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 21 | Subscribers | Read | flavor-freaks.net |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Fermented Pikliz
I wrote recently on my other Substack about pikliz, the spicy pickled Haitian slaw which, like giardiniera in the previous post, straddles the pickle-salad-condiment space with aplomb. Traditionally it’s made with vinegar, sometimes with th...
The Roast With The Most
This 3-ingredient sauce makes mushrooms shine
Seasonal Seasoning
Making it happen with what's happening
Nice Spread: Whipped Ricotta
A sophisticated alternative to cream cheese
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Authors
The writers behind this newsletter.
Home cook turned pro, dedicated to helping people connect more deeply with their culinary imaginations.
Co-author of Koji Alchemy & world-renowned culinary explorer of mold-based fermentation, helps cooks & artisans build larders & leverage age-old methods to reduce waste. Welcoming all experience levels to share knowledge & exchange ideas.
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