Mason jars are for more than storing your weed.
Free the pickle!!!
Basim Magdy's colorful oeuvere of various mediums hints at a complex future.
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.
“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.”
It's the end of the day and the end of the week, so stir up Mission Chinese Food's ice-cold martini and eat it with a massive platter of crunchy snacks.