This casserole eats like a savory bread pudding (in the best way): good sourdough soaks up a rich egg base, and the edges bake up browned and a little crispy.

These lacto-fermented mushrooms turn simple cremini (baby bella) mushrooms into a punchy, umami-packed condiment we’ll reach for all week.

A dual-cheese base of white American (for that impossibly smooth melt) and Oaxaca (authentic Mexican string cheese) gets loaded with chorizo, peppers, and a bright hit of lime, cilantro, and green onion right at the end.

Lacto-fermented tomatoes are one of the simplest ways to transform an everyday ingredient into something extraordinary. With just two ingredients and a few days of patience, you’ll have a tangy, deeply savory condiment loaded with gut-friendly probiotics.

If you are looking for an Indian rice recipe so you can make what you get at an Indian restaurant, this is it.