Savor this Never-Ending Summer with Tomato-Mayo Sandwiches and Fried Okra
If you run to your nearest farmer's market, you can snag the last of the heirlooms and gorge like Chef Chris McDade from Brooklyn's Popina.
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.”