Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Whole pickled tomatoes are a perennial favorite in Russia.
A short fermentation period yields sauerkraut that is zingy and effervescent.
Marinating turnips in salted yogurt draws out their excess moisture.
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
The peppery taste of the chanterelles holds ups well against the intense flavor of the vinegar and spices.
Eggplant is not a crop that has traditionally been grown in New Mexico, but this dish is very much in the traditional Mexican style.
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