pickled

Vegan kimchi, made without traditional ingredients like anchovies, shrimp, oyster and fish sauce, is every bit as probiotic as its fish-infused counterpart.

Learn Cherry Bombe's favorite recipes (and the stories behind them) in this vibrant collection. Know how to make ume ochazuke? You're about to find out!

Fresh dill pickled cucumbers are hard to come by these days. Though Americans consume 5.2 million pounds of them annually, most of the ones we buy in the grocery store are canned in a jar — nothing like the fresh, sweet-and-sour homemade delicacy we used to enjoy.Pickling cucumbers likely started thousands of years ago in…

Two ingredients are all you’ll need to buy to cook your way though this new collection of pantry-heavy recipes from British writers and recipe developers Rosie Reynolds and Eve O’Sullivan. Keep your larder stocked, as any good home cook should, and get inspired to whip up a feast!Spicy and hearty meals like this are the most…

It’s late July and you’re surrounded by a metric butt-ton of vibrant produce. Everything is so fresh, bright and crispy — you stock your grocery cart with waxy peppers, plump blackberries and crunchy cobs of just-picked corn.Oh, but now cut to a dark mid-January evening. Dinnertime nears, but why bother, what with that sleeve of…

Want a ridiculously easy way to upgrade a salad or grilled fish? Slice some onions, douse them with vinegar and some seasonings and let them sit. In ten minutes, your onions will be pickled on the outside; leave them for an hour and they’ll be pickled the whole way through.The possibilities are endless, according to…

Say it with us: "An!" It means "eat" in Vietnamese. Follow Helene An, executive chef at Beverly Hills hot spot House of An, as she recounts the family history that brought her to culinary fame in Los Angeles, and the recipes she and her daughter cook for their never-ending line of hungry fans.  Infinitely customizable, the…

Nothing is really in season right now, and that's okay! Hopefully you took advantage of the end-of-summer cucumber bounty and jarred up some pickles to last you through the long, cold winter. And if you didn't, the supermarket is full of them. Furthermore, quick pickling is called quick pickling for a reason. Boil up some brine and…

The only thing better than a great beer is eating the perfect food for that particular brew. Enter Beer Bites, a cookbook companion for your craft beer cravings by the dream team of cookbook author Andrea Slonecker and writer/brewer Christian DeBenedetti. Beyond your typical pub grub is enlightened fare for people who love good beer,…

You’d be hard “pressed” to find a better sandwich than a good Cuban. Great crusty bread, slow-cooked pork, melted Swiss, bright pickles and neon yellow mustard all come together to form a melted magical experience. Veering slightly off the Havana turnpike and spinning this classic ever so slightly, we modernize the dearly beloved sandwich with…

We're still using Tim Love's genius trick to keeping grilled burgers moist and juicy. We might use it all summer. But every great grill-out needs an arsenal of side dishes, and Love's Texas-style potato salad is just that. Remember, food folks: mayonnaise is your friend. As are spicy chopped pickled jalapeños, plenty of tangy whole-grain…

Ramps have a pretty short season, but when they’re here come spring, they’re on every restaurant menu. Its leaves are versatile, adding a garlicky heat to pesto, vinaigrettes and other sauces. They can also be wilted in a sauté pan with other seasonal goodies like morels, which are also out around about now. The ramp's…

Welcome to Illustrated Kitchen Hacks. For the Korean food fiend, here's how to make zero-effort kimchi pickled eggs, presented in this easy-to-use visual format. Here are a few other hacks that may prove useful. Now you have absolutely no reason, including a short attention span, not to fire up the most Instagrammable garnish for bibimbap, noodles, soup…

"I'm not a football man, I'm a party man, so if there's a party, I'm in. If there's something where people are gathering around the TV to watch, I'll be there," says Marc Murphy, owner and executive chef at the Benchmarc restaurants in New York City. We hit up Ditch Plains, his surf-themed fish shack on…

The plethora of beautiful produce available in the summer can be overwhelming, and I’ll admit it, I will pickle anything I can get my hands on. I've tried everything from pickled pumpkin (delicious) to tomatoes (not the biggest fan, but worth a try). I had a version of these pickles in Mexico a few years…

We were inspired by a slew of stories dedicated to all things tart, fermented, pickled and otherwise made nice and sour (particularly this one from Slate — we're salivating). As it happens, we also have a ton of coverage on yogurt, pickles, kombucha, kimchi, kraut, vinegar and more, and as a result, we're currently discussing…

As I've admitted in detail, I had an unusual palate as a kid. I eschewed PB&J for dill pickle and deli mustard or sardine and cream cheese, and when I discovered capers in my early single digits I would pop them right out of the jar like candy. Sweet was nothing compared to sour. Now…

Nobody knows pickles quite like Southerners do, which is why we were so happy to get our hands on Southern Living magazine's new cookbook, Little Jars, Big Flavors. This little book has over a hundred big recipes for pickling all of spring and summer's sweet and savory bounty, plus ideas on how to serve them.…

With all the amazing meat fresh off the grill during Food Republic's Grilling Month, you may need a crunchy, sharp pickled bite to cut the richness and fat and complement the sweetness of barbecue sauce. Cooking Light magazine's new cookbook, Pick Fresh, is a collection of simple preparations of seasonal vegetables. Once summer okra start…

We're loving the recipes from the Di Bruno Bros. House of Cheese cookbook, straight from Philadelphia's oldest cheese counter. Madame Fromage herself, Tenaya Darlington, penned this collection of phenomenal preparations. First up, tangy feta cheese gets tangier for a sweet and briny strawberry salad. Briny feta is pickled, then tossed with plump olives and strawberries…

Matt and Ted Lee, James Beard Award-winning chefs from South Carolina, recently released The Lee Bros. Charleston Kitchen (high up on our list of spring cookbooks to look out for). Inside is a wealth of classic homestyle and elevated Southern food we couldn't wait to sink our teeth into. Next up, a surprisingly perfect pairing of…

Thanks to the recent explosive popularity of The Only Recipe For Pickled Eggs You Will Ever Need, I can't get my mind off them. It didn't help that a brunch cocktail a couple of weeks ago had a beautiful specimen perched right on top. I figured out a cool hack over the weekend by being…

We stopped by the James Beard House last week to see how Andrew Voss, executive sous-chef at the JW Marriott Orlando, Grande Lakes was holding up, halfway through prep for that night's dinner for 150. The answer? Great. He even had time to walk us through the preparation for one of his favorite bar snacks: pickled…