Discover how to infuse vanilla pods in honey to make a delicate and subtly sweet treat. Just a little bit of vanilla honey can raise the bar on any dish.
Category: Preserves
Preserves
![2 contrasting jars of preserved lemons before and after the lemons are preserved.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/homemade-preserved-lemons-jars.jpg)
![Edward Lee Kimchi Jar](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/Edward-Lee-Kimchi-Jar.jpg)
Preserved Lemons
![Preserved Lemons. Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish. Beautiful, delicious, and long-lasting, get these lemons on your countertop, too.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovskys-recipe-for-preserved-lemons-1200.jpg)
Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish. Beautiful, delicious, and long-lasting, get these lemons on your countertop, too.
![Pickled Watermelon Rind. Don’t throw away watermelon rinds because you can pickle that! There’s nothing better in the summer than an ultra fresh watermelon, that’s why Edward likes to save the rinds, pickle it, and bring acidity and crunch to barbecue dishes.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lees-recipe-for-pickled-watermelon-rind-1200.jpg)
Don’t throw away watermelon rinds because you can pickle that! There’s nothing better in the summer than an ultra fresh watermelon, that’s why Edward likes to save the rinds, pickle it, and bring acidity and crunch to barbecue dishes.
![Hot Vinegar. This is an essential item to have on hand in your pantry. Ingredients marinate in a jar for a month and bring tons of complexity to any dish.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lees-recipe-for-hot-vinegar-1200.jpg)
This is an essential item to have on hand in your pantry. Ingredients marinate in a jar for a month and bring tons of complexity to any dish.
![Kimchi Jarring. Packing kimchi in a jar is a skill of itself. Once you learn this technique, you’ll be able to turn so many vegetables into delicious kimchi.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lees-recipe-for-kimchi-jarring-1200.jpg)
Packing kimchi in a jar is a skill of itself. Once you learn this technique, you’ll be able to turn so many vegetables into delicious kimchi.
Preserved Lemons
![Preserved Lemons.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/erez-komarovsky-teaches-preserved-lemons-1200.jpg)
Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish.
Oysters & Grits in Bourbon Brown Butter
![Oysters & Grits in Bourbon Brown Butter.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lee-teaches-oysters-and-grits-in-bourbon-brown-butter-1200-1200x675.jpg)
Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.
Kohlrabi Kimchi
![Kohlrabi Kimchi.](https://d23h4kmv1sf6im.cloudfront.net/wp-content/uploads/edward-lee-teaches-kohlrabi-kimchi-1200.jpg)
Edward shows how to make kimchi from kohlrabi, a dense vegetable that holds up well when fermented. Beyond the kohlrabi, expect the usual kimchi suspects like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.