Explore by Tags

Entries tagged with 'remoulades'

Fried Pickles with Spicy Remoulade

Serious Eats Jennifer Olvera 4 comments

Fried pickles with spicy remoulade are easy, if a bit messy, to make. [Photograph: Jennifer Olvera] Note: Not all pickles are created equal. Generally speaking, the ones that sit on the shelf aren't up to the task, given they lack... More

The Crisper Whisperer: Kohlrabi Remoulade

Serious Eats Carolyn Cope 13 comments

[Photographs: Carolyn Cope] In the Crisper Featured Veg: Kohlrabi. Eat: Stem and leaves, raw or cooked. Leaves are typically cooked but can be sliced thin and dressed raw. Prepare Stem: Wash well, trim ends, and peel thickly with a paring... More

Cook the Book: Classic N'Awlins Remoulade

Serious Eats Adam Kuban 1 comment

As Susan Spicer says in her book Crescent City Cooking, there are two types of remoulade—French, made with celery root and mustard-mayo dressing, and New Orleans–style, "more of a vinaigrette," with paprika and cayenne cut by celery and parsley. Spicer... More

More Posts