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I'll have another...

Pickle. Forget chilies (unless they're pickled); vinegar cools me off in the summer. Cooks around the world pickle vegetables to put more punch in lunch: a sharp dill on a burger, sweet bread-and-butters in chicken salad, kim chee with Korean barbecue, curtido with tamales, antipasto with cold cuts, cornichons with pate or olives with anything.

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