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Karen Solomon

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. 

Karen Solomon
Karen's Featured Recipe
Insanely Healthy Nuggets

Click here for recipe

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/

 

 

Latest Recipes

Carrot Almond Jam

This jam is an extension of a failed recipe for Passover carrot candy from an ancient cookbook put out by a home for the aged in Worceste...

(1 Votes)

Plum Catsup

Where does one draw the line between a catsup and a sauce? My personal definition is that if I want to dunk French fries in it, it’s a ca...

(1 Votes)

Insanely Healthy Nuggets

This is a great gifting cereal-sturdy, attractive, packed with toothsome texture and morning flavors, and, shall we say, “motivating.” Do...

(1 Votes)

Worcestershire Sauce

Tangy, vinegary, and slightly hot and sweet: whether it’s used for Bloody Marys or on a steak, this classic sauce cannot be replaced. And...

(1 Votes)

Sweet Pepper and Corn Relish

I drink the brine on this one. I kid you not. This is a super old-fashioned pickle so self-consciously retro that it’s modern again—ready...

(1 Votes)

Miso Pickles

The salt and living enzymes of miso slowly work magic on the daikon to craft a pickle that’s supercrunchy and pleasantly full-flavored, w...

(1 Votes)

Corned Beef

“Corning” meat is another term for a long, slow brining process—and it’s delicious both hot (with potatoes, cabbage, and beer) and sliced...

(1 Votes)

Chipotles in Adobo Sauce

I’m a huge fan of the smoky heat of this double-duty condiment: pop the lid and you have both fiery smoked jalapenos and the flavor-power...

(1 Votes)

Soft Pretzels

While I love a crunchy rod or stick as much as the next gal, soft pretzels are the go-to carb-and-salt snack to make at home—because few ...

(1 Votes)

Chocolate Hazelnut Spread

Spoon it, smear it, spread it on bread: there isn’t a wrong way to eat gianduja, the Italian blended spread of toasted hazelnuts and ric...

(1 Votes)

Vanilla Extract

When you make your own vanilla extract, the waiting time is long, but the labor involved is minimal. Essentially, you’re supersaturating ...

(1 Votes)

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 c...

(1 Votes)

Rice Milk

If you’ve been buying that stuff in the carton, you’ve been paying like a sucker. A cup of rice and some tap water are all that’s needed ...

(1 Votes)
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