By Ankita Jain – the pioneer Pickles made and preserved using age-old methods are gradually finding space for themselves in a book by Chef Kunal Kapur. Ankita jain reports Think pickles and you’re immediately transported to childhood. When summers meant mothers, aunts and grandmothers working their way through mounds of cut mangoes, measuring […]
Will you relish it or hate it? BY RHEANNA O’NEIL BELLOMO – delish Pickles are polarizing: While some people pick them as their favorite snack—and they’re one of the most storied of pregnancy cravings—others totally hate them. And then there are the next-level pickle obsessives who swear by boozy pickleback shots. Riding the cult […]
By MICHAEL SYMON – ABC servings: 6|easy|30 to 45 min VEGGIE CHILI 2 ounces avocado oil or canola oil 2 medium eggplants (peeled, cut into 3/4-inch cubes) 5 teaspoons chili powder 3 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/4 teaspoon ground cinnamon 1 small yellow onion (peeled, medium dice) 1/4 cup fresh oregano […]
Nothing a little time and some spices can’t fix BY ADRIENNE WHITEHORSE, FRI., DEC. 30, 2016 – AUSTIN CHRONICLE 1) Pickled Peanuts, Royal Jelly Recently, Royal Jelly owner and chef Matt Walker thought to pickle groundnuts to give his Thai shrimp lettuce wraps a little more acidity and a slightly softer texture. On any […]
By THRILLIST VIDEO Fried chicken is inarguably one of mankind’s greatest culinary achievements. With the exception of KFC’s fried chicken-scented sunscreen, we’d argue that there’s no wrong way to consume the ol’ battered bird — which is why we’re drooling over Food Steez’s jalapeño fried chicken BLT. Spice? Check. Moist, crispy chicken? Check. Bacon? Obviously. […]
You can also drink it, use it to brine a chicken or add it to a marinade. BY CHRISTINE BURNS RUDALEVIGE – PORTLAND PRESS HERALD Pickle brine is not an insignificant substance. According to Pickle Packers International, Inc., a trade association for the pickled vegetable industry, Americans consume more than 2.5 billion pounds […]
It doesn’t smell or taste like an actual gherkin, but a pickle ornament can be found on plenty of Christmas trees in the US. BY SIGNE DEAN – National Geographic The only limit to Christmas tree decor is your imagination—but traditionally it’s an array of bows, baubles, angel figurines and tinsel. Far less […]
A savory, spicy breakfast recipe (that happens to be vegan). by MO WYSE AND SHANNON MARTINEZ – Broadsheet We don’t really eat breakfast foods or many sweets – give us a bowl of pho for breakfast any day! But this pancake recipe is the perfect combo of savoury, sweet and spicy. It’s everything […]
BY DENNIS PRESCOTT – Food & Wine Slowly braised in a delicious cocktail of sweet and tangy, this pulled pork is serious comfort food business. Top that with crispy fried pickles, serve it up on buttery brioche, and you’ve got yourself a knockout sandwich. The best part? There’s a very good chance you’ll […]
By Tracy Saelinger – USA Today You’re usually in the pickle camp or you’re not. If you’re a true pickle devotee, though, you’re probably on board for pretty much anything pickled: fried pickles, pickle-brined chicken, quick pickles, pickle-juice cocktails. You get the idea. So when those of us pickle lovers at TODAY Food heard […]