The Food Issue: Nature Preserve

Supper’s Mitch Prensky brings pickling into the modern era 
by Lee Stabert

Carrots with passion fruit, saffron and garlic with cauliflower, barigoule and artichokes, turnips with Herbes de Provence, spicy pickled vegetables for báhn mi, kosher dill pickles, okra with sage, preserved lemons and oranges, mushrooms, apples, Brussels sprouts, cauliflower, green beans and okra.

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