A Green Bean Salad to Remember

Featuring, thanks to Sabine, a fun and easy thing to do with your tofu

Sometimes a lot of the business of writing recipes happens in a vacuum. I finish what I’m working on, send it off, and then, well, I hope that you like it! I don’t always find out, because in my experience, feedback, while always welcome, is somewhat rare. This isn’t a complaint — people are busy, there’s so much content out there to take in, there isn’t enough time to cook everything that we want to try, and sometimes it feels weird to send a note off to someone we may not know personally — so I get it.

But one person who’s always brightened my day with her messages and delightful writing is Sabine. She’s someone who after 5 minutes of chatting, you immediately recognize as a cook whose creativity and ingenuity knows no bounds.

I was thinking of her this week when I embarked on a homemade yogurt and whey adventure, part of which involved making a few different pickles using a whey-based brine. Sabine had generously come all the way out to the Book Larder in Seattle when I was there last year for my Snacks for Dinner event and we got to meet face to face, which a real highlight of my series of book events.