Karen Solomon

Did you know?

While teaching English in Japanese schools, Karen had ample time to learn the satisfaction and pure simplicity of Japanese home cooking.

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Karen Solomon is a food writer and cookbook author. In addition to Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It she’s also the author of The Cheap Bastard’s Guide to San Francisco.

Karen's work has appeared in Fine Cooking, Prevention, Organic Style, and the San Francisco Chronicle, among other publications.

Karen contributed to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals. She is a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants.

Currently a guest blogger for The Blender, the Williams-Sonoma blog, and Bay Area Bites KQED food blog, she also teaches classes on pickles, fermentation, curing meat, canning, smoking, fruit confections, and countless other kitchen projects. As committed as she is to food preservation, she also supports eating locally, sustainably, seasonally, and supporting a judicious and delicious food system.

Karen and her partner live in San Francisco’s Mission district along with her sons and a food-obsessed dachshund called Mabel. Karen's website is ksolomon.com/

See Karen's Recipes

Latest Recipes

Rice Milk Added on Nov 29, 2011

Vanilla Extract Added on Nov 29, 2011

Almond Milk Added on Nov 29, 2011

Chipotles in Adobo Sauce Added on Nov 29, 2011

Cookbooks, etc.

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Karen's featured recipe

Almond Milk

I crave this on hot days just because it’s insanely delicious and it makes me feel purely hydrated when I imbibe it. Kinda nutty, kinda creamy, it’s a nice change on cereal, warmed up in your chai, or as a substitute for the milk in ice cream. My favorite, however, is drinking it straight from the Mason jar. Oh, and feel free to sweeten it up to your taste: a lot of people like to blend in dates, maple syrup, agave syrup, barley malt, or some other natural sugar. For me, almond milk is sweet enough on its own. While soaking the almonds yields a much sweeter, smoother, more full-flavored milk, you can get by in a pinch just using raw, dry almonds (or hazelnuts, or cashews). Note that a blender is required. Click for recipe



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