Journal
Notes From the Kitchen
Sourcing notes, culture, and the occasional argument about how spicy is too spicy.
Ingredients4 min read
What Actually Goes Into a Jar of Achar
Mustard oil, salt, and time do most of the work. Here's what a batch actually looks like before it reaches a jar.
Culture5 min read
Why Every Dashain Table Has at Least Three Kinds of Achar
One table, ten dishes, and somehow always more than one achar. There's a reason for that.
Sourcing4 min read
Why Ilam's Chilies Are the Hottest in Nepal
Same seed, same country, different hillside. Here's what actually changes the heat.