Category: Condiments

TOP PICK OF THE WEEK: Shpickles Pickled Vegetables, Shmolives Pickled Olives

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Last summer, when scouting a Brooklyn food festival, we came across Shpickles, Shmolives and Shnuts. They’re made by hand by a mom-and-son company called Brooklyn Whatever. Mom, a social worker and son, a chef, started a family business to add more flavor to pickles, olives and nuts. The result: unique, assertively spiced, better-for-you snacks, garnishes,…
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RECIPE: Pickled Fennel (Fennel Pickles)

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A head of fennel. The white portion is the bulb, the feathery green tops/stems are the fronds. Photo courtesy Valerie Confections.   We’ve always loved fennel in a salad (like cucumber salad or this Orange-Fennel Salad) or on a crudité plate. But we never thought to pickle it until we saw this recipe from Quinciple,…
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TOP PICK OF THE WEEK: Just Mayo, Egg-Free Mayonnaise

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Top photo: the Just Mayo line. Second photo: Crab cake with Chipotle Just Mayo. Third photo: Sriracha Just Mayo with fries. Photos courtesy Just Mayo. Bottom photo: Grilled Mexican corn (elote) with Original Just Mayo. Photos courtesy Hampton Creek.   The Just Mayo line from Hampton Creek has been getting a lot of attention since…
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TIP OF THE DAY: Make Preserved Meyer Lemons

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In addition to other splendid winter citrus, it’s Meyer Lemon season, through March. Meyer lemons are much sweeter and more flavorful than the Bearss and Lisbon varieties commonly found in American grocery stores (here are the different types of lemons). They have much less acid, making the juice sweeter and brighter. Here’s the history of…
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TIP OF THE DAY: Gremolata, The Fresh, Homemade Condiment

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This roasted porgy fillet at Distilled NY has gremolata on top, raisin purée on the bottom. Photo courtesy Distilled NY.   Gremolata is a fresh condiment that originated in Italian cuisine. It is too-little-known in the U.S., and may be most familiar to Americans as the accompaniment to osso bucco, braised veal shank. The condiment…
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