Salt beef sandwiches? Spicy chicken wings? A really good roast? We’ve got it all.
London picklemaker Freddie Janssen’s dan dan noodles are the perfect balance of stir-fried pork, Szechuan chili oil, and crunchy pickled mustard greens.
Margot Henderson, Freddie Janssen, Olia Hercules, and more cooked in celebration of the women who inspire their food.
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.
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.
In this episode of How-To, London picklemaker Freddie Janssen shares two of her best recipes.
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.
“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.”