Freddie Janssen
24 Easy Hangover Cures from All Our Favourite Chefs
Salt beef sandwiches? Spicy chicken wings? A really good roast? We’ve got it all.
These Spicy Dan Dan Noodles Are the Ultimate Comfort Food
London picklemaker Freddie Janssen’s dan dan noodles are the perfect balance of stir-fried pork, Szechuan chili oil, and crunchy pickled mustard greens.
What Happened When London’s Best Female Chefs Hosted an International Women’s Day Dinner
Margot Henderson, Freddie Janssen, Olia Hercules, and more cooked in celebration of the women who inspire their food.
Everything That Went Down at Last Night’s Young British Foodie Awards
MUNCHIES partnered with the annual awards event to champion the country’s best new chefs, bartenders, and producers with a party in a Knightsbridge townhouse.
These Pickled Onions Taste Like Amsterdam
Dutch pickle master Freddie Janssen’s vinegary shallots may take three weeks to be good and ready, but they’re worth the wait.
Pickling Is Your New Weekend Project
We know it’s tempting to hunker down into a Stranger Things rabbit hole, but there are other ways to spend a warm September weekend. Ways that involve turning perishable foods into delicious, vinegary snacks, for example.
These Chipotle Pickled Eggs Are Too Good to Be a Pub Snack
London picklemaker Freddie Janssen’s Mexican take on the traditional cured egg is spicy, smoky, and best served with tortilla chips and a cold beer.
How-To: Make Chipotle Pickled Eggs and Amsterdam Pickled Onions
In this episode of How-To, London picklemaker Freddie Janssen shares two of her best recipes.
Tickle Someone’s Pickle with These Bourbon-Soaked Okra Fries
All bourbon-pickled okra requires is vinegar, bourbon (Pappy Van Winkle if you’re a baller), and two days in the fridge. Then, deep-fry and enjoy.
Bourbon-Pickled Okra Recipe
Pickle your okra with bourbon like Freddie Janssen does here in her book, Pickled. Eat them as they are, fry them, or use them as a garnish for cocktails.
This London Picklemaker Turns Slimy Vegetables into Bourbon-Fermented Fries
“You can pickle anything,” says Freddie Janssen, author of a new cookbook on fermenting vegetables—occasionally in bourbon and then deep-fried. “It makes something like okra, which people think of as slimy, really fucking crunchy and lovely.”
This Week in Food Porn
Welcome to This Week in Food Porn, MUNCHIES’ guide to the most drool-inducing pics posted to the ’gram in the past seven days. With strictly no #nomnomnom.