Food Lover’s Book Club: Smoke and Pickles
Has anyone else noticed that the pickle trend just keeps on going? It’s not just cucumber spears anymore, but also brined carrots, radishes, green beans, mushrooms, and even strawberries. In fact, you find some degree of pickles in every food culture on Earth—now it’s time to learn how to do it yourself. 5280 Magazine’s food editor Amanda M. Faison teams up with the guys behind The Real Dill to talk all things pickled. The program will reference David Lee’s modern Southern cookbook Smoke & Pickles (check it out, buy it, cook from it, and come ready to discuss.) Plus: samples!
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