Adriana Urbina, formerly of now-shuttered NYC hot spot De Maria, shows us how it's done.
Are the world’s athletes going to steadily but surely move away from Gatorade and other sports drinks and toward pickle juice?
In this episode of How-To, London picklemaker Freddie Janssen shares two of her best recipes.
Made with fermented mango, Granny Smith apples, fennel, and all manner of Indian spices, it provides the tangy crunch essential to any sandwich.
“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.”