'pickled peppers' on Serious Eats

Sunday Supper: Italian Sausage with Cannellini Beans and Pickled Peppers

You may have heard that salting beans before or during cooking is a bad idea, resulting in beans that will never soften. This is a complete myth. In fact, soaking beans in a salt water brine and seasoning the water while they cook will actually make for beans that soften faster. It all has to do with magnesium and calcium ions in the beans skin—two molecules that keeps them firm. Salt will replace these ions overnight, allowing the beans to soften more easily for a creamier, more evenly cooked texture. More

Poll: Pickled Peppers, Way or No Way?

Pickled peppers on pizza can be a revelation for the pepper loving pie eater. I only started working them into my rotation fairly recently (within the last two years), and let me tell you, the vinegar-y heat of a pickled hot cherry pepper when paired with a nice Italian sausage is pretty unbeatable. But I can remember a time when, in my mind, pickled peppers had no place on a pizza. They were better relegated to their cardboard cutout corner in Papa John's pizza boxes. So what do you say, way or no way? More

Cook the Book: Salame ala Diavolo

Salame ala Diavolo is Maialino chef Nick Anderer's contribution to The Big New York Sandwich Book. You're not going to find it on Maialino's lunch menu, but it's the kind of sandwich you could assume that he and his kitchen crew munch on—a play on an Italian sub assembled from salumi scraps and focaccia ends that haven't made it to the bread basket, with a pepper-olive relish that ties it all together. More

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