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Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort. More

Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 1 comment

These intense, soy-soaked mushrooms from Pitt Cue Co.: The Cookbook, were inspired by chef David Chang's Asian-inflected pickles at Momofuku in NYC. The Pitt Cue crew take them a step further by deep-frying them in this week's killer Crispy Pickled Shiitakes. More

Quick Curtido (Mexican Cabbage Slaw)

Serious Eats Lauren Rothman 4 comments

What sauerkraut is to a dog and kimchi is to a Korean pancake, curtido is to a variety of Latin American dishes. This funky, vinegary cabbage, onion and carrot slaw brings crunch and a hit of acid to a host of rich, long-cooked dishes that call out for brightness and texture. Traditional curtido is prepared days in advance of when it'll be eaten, enabling it to develop a fermented tang, but this shortcut version—ready in only an hour—is a nice fallback when you don't have time to think ahead. Try it spooned atop braises or sandwiched into Mexican gorditas. More

Piccalilli From 'My Irish Table'

Serious Eats Kate Williams 2 comments

Piccalilli is a heavily spiced Irish relish derived from Indian pickles. Cathal Armstrong's recipe in his new cookbook, My Irish Table, blends golden beets, cipollini onions, cauliflower, and radishes with a vinegary paste made with turmeric, mustard, and sugar. More

Fried Homemade Pickles with Ranch Dressing From 'Kitchen Confidence'

Serious Eats Kate Williams 4 comments

Almost every review of Kelsey Nixon's new cookbook, Kitchen Confidence mentioned two words: fried pickles. These words were likely followed by at least a few exclamation points and written squeals of glee. More

Quick Pickled Chilies and Garlic

Serious Eats J. Kenji López-Alt 1 comment

Quick-pickled garlic and chilies are a great condiment for punching up the flavor of Asian soups, noodles, stir-fries, and salads. More

Pickled Red Onions From 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams Post a comment

Use these bright pickled onions to top Nick Zukin and Michael C. Zusman's "Diet" Salad from The Artisan Jewish Deli at Home. More

Quick-Pickled Cucumbers with Rice Vinegar

Serious Eats J. Kenji López-Alt 4 comments

A quick Japanese-style rice vinegar cucumber, perfect for serving with rice or stuffed into Pork Belly Buns. More

Bran-Fermented Vegetables from 'Mastering Fermentation'

Serious Eats Kate Williams 1 comment

Even if I'd never tried making salami or kombucha before doesn't mean I haven't put it into my body at some point. But these bran-fermented vegetables are a different story. Called nuka in Japan, they're traditionally made by burying relatively dense vegetables, like daikon or carrot, in a salty fermented rice bran mixture fortified with kelp, miso, and/or beer. The vegetables take only a day or so to ferment, and emerge from the bran relatively crisp, tasting lightly of salted sourdough. More

Pickled Purslane

Serious Eats J. Kenji López-Alt 1 comment

This simple recipe for pickled purslane preserves the wild plant's flavor for weeks to come. More

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