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Entries tagged with 'pickled peppers'

Top This: Pepperoni and Homemade Pickled Banana Peppers

Slice J. Kenji López-Alt 6 comments

My uncle had a bumper crop of tomatoes and hot banana peppers this year and decided to send'em all on up to New York from Pennsylvania via my-sister-express. What do you do with a peck of peppers? Why, you pickle'em of course. More

Sunday Supper: Italian Sausage with Cannellini Beans and Pickled Peppers

Jennifer Olvera 1 comment

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

Italian Sausage with Cannellini Beans and Pickled Peppers

Serious Eats Jennifer Olvera Post a comment

Nutty, chewy beans, savory chicken sausage on boldly flavored, pickled peppers: they're a perfect match. [Photograph: Jennifer Olvera] About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her... More

Poll: Pickled Peppers, Way or No Way?

Slice Meredith Smith 24 comments

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

Serious Eats Caroline Russock 3 comments

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

Cook the Book: Spicy Egg Shooters

Serious Eats Caroline Russock 7 comments

If you follow the recipe for these Egg Shooters from Bromberg Bros.Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg you'll find that they aren't exactly deviled eggs, more like hard-boiled eggs topped with Olive Oil Mayonnaise and Pickled Peppers or with Crème Fraiche and Salmon Roe. I decided to take a little liberty with the recipe and tweak it into a fancier version. More

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