Blog Post & Recipe: Momofuku's Soy Pickled Shiitakes
Pack the pickled mushroom slices into a quart size container and add enough of the cooking liquid to cover. They'll keep in the fridge for a month or more, but they're ready to eat now, hooray!
Blog Post: Cookery books of the year
So we have Jekka McVicar's Herb Cookbook (there's an extract here) guiding us through growing and using every herb you can think of and a few more you may not have ... Tartine is beautifully shot and, more importantly, has an excellent sourdough method and a spectacular section on what to do with any bread surplus.
Blog Post: Dinner Quick: 20 Time-Saving Tips and Shortcuts
• 1 Tip: A Faster, Easier Way to Chop Fresh Herbs
• 2 Top Ten Ways to Use Your Food Processor
• 3 Quick and Easy Shortcut: Mince Garlic with a Fork
• 4 Quick Tip: How to Quickly Trim a Big Pile of Beans
• 5 How to Core Apples or Pears Quickly and Easily
• 6 How to Quick-Roast Vegetables Under the Broiler
• 7 Easy Baking Tip: How to Quickly Warm Eggs
• 8 How to Quickly Chill Wines with Salt
• 9 Chill Soups Quickly: Cooling Ice Paddles
• 10 How to Roast Several Peppers at Once
• 11 Five (More) Ways to Doctor Up Tomato Sauce
• 12 Citrus Tips: Get the Most Juice From Limes and Lemons
• 13 The Fastest Way to Cool a Hot Beverage
• 14 Speedy Fresh Herb Trick: Skin the Leaves Off the Stems
• 15 Tip: Bake Pumpkins and Squash Before You Split Them Open
• 16 Absolutely Brilliant Idea: Roast Grocery Vegetable Platters
• 17 Quick Tip: Keep One Hand Meat-Free
• 18 Kitchen Shortcuts: Ways to Improve Store-Bought Broth
• 19 Quick Tip: Add Whole Stems of Thyme to Soups
• 20 Quick Tip: How to Wash a Big Load of Greens
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