During the Pickles and Marinades: The Korean Way seminar at the New York City Wine & Food Festival, chef Roy Choi of A-Frame restaurant and famed food truck Kogi BBQ presented the crowd with four different Korean-style pickles. The selection included Persian cucumber, heirloom carrot, jalapeño, and Asian pear (pictured from left to right).
Unlike American pickles, which tend to be really vinegary, these Korean pickles are mild, tender, and slightly sweet. While the chef says his pickling method is less about hard-set measurements and more about the flavor combinations, he did offer the basic ratios and ingredients used in his pickles so you can start pickling the Korean way at home.
Nothing at the Classic induces more excitement than Saturday night's big ticket, the Best New Chefs Dinner. It was my favorite event last year for a multitude of reasons: superb flavor combinations, a jaw-dropping view of the mountains at sunset, fantastic energy, and the best people-watching in the world. The annual by-invitation-only event was opened up to the public this year, which meant lots of crowds, but the opportunity to meet and eat with trendsetters still made it all worthwhile. Here, you'll get to know this year's Best New Chefs and their signature dishes.
- Eight ways to enjoy eggs all day long.
- Eight ways to enjoy eggs all day long. — The Atlantic
- Find out what model Alessandra Ambrosio eats on a daily basis. — Grub Street NY
- Q&A with the great Thomas Keller. — Feast
- Ladurée, Paris's most famous macaron bakery, has just launched a beautiful line of stationery. — Eat Me Daily
- Catch up with Roy Choi, the chef behind LA's wildly popular Kogi truck. — Chow
- Five dishes every teen should master. — The Epi-Log
- One sure sign of Spring? The arrival of Ben & Jerry's new flavors. — Serious Eats