It’s time we turned pâte à choux into little appetizers, gougères (cheese puffs)
No one really enjoys munching on plain raw celery, do they? Try simple pickled lemon pepper celery, instead!
Whether you call it a Spanish empanada, an Indian samosa, an English pasty, or an American hand pie, they all have the same thing in common — they are vegetables or meat baked or fried in a dough.
I often think of cauliflower as a winter vegetable, but since it’s available year-round, cold crunchy pickles feel more appropriate for warmer weather.
Post update: In the time of quarantine and “pantry cooking” I wanted to resurface this post. This bean spread is a versatile workhorse. It can be an appetizer dip, sandwich spread, or pasta sauce.
Sheltering in place or in quarantine? You might as well enjoy some great popcorn while you’re binge watching TV or movies. Make it yourself. Make it healthier. Make it your own style.
They look so normal, but pickled cherry, grape, or pear tomatoes are like little surprise flavor explosions in your mouth.
Okra has a reputation. Southern. Gumbo. “Slimy.” Let’s pickle them, instead, and leave the stereotypes behind.
The first time I had battered, fried olives was about 20 years ago in Tivoli, Italy in a little restaurant off a twisty, windy street. I’ve since seen them pop up on a few restaurant appetizer menus.
My Polish half is calling me. It seems I cannot go very long without pickling something. Today: Mushrooms!