Flash in the Pan
America’s Food Column
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Pickled Peppers: The Ultimate Condiment
Whether it’s on sushi, sandwich, steak, salad, soup, taco, scrambled eggs, take-out…the contents of this jar are as versatile as hot sauce, but crunchier. Alas, teaching you how to pickle is more responsibility than my lawyers will allow me to take on. But on the off-chance that you already know the basics of pickling, or can read the instructions on a box of mason jar lids, I want to present you with the recipe. (more)
English Ravioli.
As in Todd English.
In my first bites of those fragrant clouds, my weekend peaked. Possibly my life. At the very least, I should have retired from eating right then, while I was at the top. Because nothing that has followed compares to those plump, fluffy, creamy squares filled with richly seasoned squash. (more)
To create magma, you simply roast sweet red peppers, along with a starchy squash like kabocha, and blend with olive oil, garlic and salt. The resulting puree is thick, and after some time will set up downright stiff thanks to the pectin in both squash a peppers. Pectin is a carbohydrate that jam makers use to thicken their product, and makes the magma as stiff as pudding.(more)
