Interview: Chef Edward Lee
by Stephen J. Pulvirent You might remember Chef Edward Lee from his stint on Top Chef Texas, but that's hardly the most interesting thing about him. The Brooklyn-born chef actually honed his skills in some tough New York kitchens before a road...
Interview: Stu Waters of Stu's Pickles
by Madison Kahn Stu Waters loves pickles. The Midwesterner started experimenting with food in college and upon graduating, decided to leave his philosophy degree behind for a culinary education. Waters quickly found his niche in fermentation and...
Pitchfork Preserves
We love pickles. From McClure's pickle flavored potato chips to Gordy's small batch sweet relish, we can't pass up an opportunity to sample fresh natural ingredients and family recipes. On a recent trip to Vermont we picked up a handful of goods...
Gordy's Pickles
A good pickle is typically welcome any time of year, but as backyard barbecues heat up they become the essential summer accompaniment. Sure to add a zesty burst of flavor to your next veggie burger or Italian sausage is Gordy's, a Washington, DC...
McClure's Potato Chips
Anyone familiar with McClure's pickles or our favorite Bloody Mary mix will like where the two brothers' fascination with pickles has led them now. Drawing on the flavors of the tasty brines that started it all, the latest to get the McClure treatment...
Cool Hunting Video Presents: How to Make Kim Chee
by Gregory MitnickFor this video we visited our friend Tim's grandma, Yu Um Chon, at her home in New York where she showed us how she makes Kim Chee. As one of dwindling numbers of Koreans who still make the spicy pickled staple themselves, she explained...
Brooklyn Brine Pickles
The Brooklyn food renaissance recently welcomed another local producer to its ranks with the addition of Brooklyn Brine, a pickling operation based in the burgeoning neighborhood of Greenpoint. Founded in August by Josh Egnew and Shamus Jones, with...