If you thought a book about pickled and fermented stuff would be all Greek yogurt and kombucha, you might be right. But if you pick up Cultured Foods For Your Kitchen by culinary specialist and cookbook author Leda Schientaub, you’ll be presently surprised by meaty soups, hearty pastas and delicious fried stuff…all enhanced by the cultured ingredients in your pantry and fridge (or the ones you make yourself).

Did you know that the word yogurt is neither Greek nor Russian in origin but in fact Turkish? Turkish cuisine is big on strainer yogurt, aka Greek yogurt, and this style of serving eggs with yogurt goes back to the time of the Ottomans. For us it’s something a little different yet easy to put together for breakfast, with the silkiness of the poached eggs playing against the sourness of the yogurt and the garlic and smoked paprika giving your taste buds something stimulating to savor early in the day. A simple handful of fresh arugula would round out the dish, or for heartier fare you might serve it with a side of millet porridge or a couple of slices of crisp farmhouse bacon.

Make your own cultured butter for this recipe with our foolproof step-by-step technique.

Reprinted with permission from Cultured Foods For Your Kitchen