pickling

  • Hear Me Out: Pickle Spaghetti

    Hear Me Out: Pickle Spaghetti

    Pickle fans love taking what is supposed to be an accent — a sour and pungent adornment — and forcing it into a main role. We’ll try any pickled-flavored snack that comes to market, be it a simple potato chip or something more elaborate like these pickle pups (which, full disclosure, weren’t very good). So…


  • Add a Little MSG to Your Next Pickle Brine

    Add a Little MSG to Your Next Pickle Brine

    I love the whole spectrum of pickles — sweet, sour, half-sour, etc. — but my favourite kind of pickle is one that’s so aggressively flavored, it’s almost uncomfortable to eat. I like a challenging pickle, a pickle that would vanquish lesser women. Adding MSG to my pickles helps me achieve this.


  • Your Crudité Platter Is Boring and Wrong

    Your Crudité Platter Is Boring and Wrong

    There’s a problem with crudité platters as a party food. It’s one thing if you eat raw broccoli in private, but if I come to your home expecting food, a platter of raw baby carrots and celery sticks does not count. It’s not the vegetables (I love them for their nutrients, colour, and texture). It’s…


  • Why Is My Garlic Blue?

    Why Is My Garlic Blue?

    With a few noticeable exceptions, such as blueberries, blue raspberry candy, and certain cocktails, blue is not a colour you want your food to be, especially if you weren’t planning on it. Blue (or turquoise, or green) garlic is particularly startling. Garlic is supposed to be beige, golden brown, or a deep, sticky black, but…