This dish spotlights pork cheeks, an unsung but delicious cut that is just one of the ways winemaker and restaurateur André Mack showcases American wine and pork at his Brooklyn ham bar, & Sons.

Namasu (なます or 膾) is a Japanese dish in which fish, shellfish, vegetables, etc. are cut into thin strips and mixed with seasonings and vinegar. Kohaku Namasu (紅白なます) is one type of “namasu” made with ...

Begin by preparing the pickling liquid for the daikon. Heat 250 ml of rice vinegar or white wine vinegar and 250 ml of water in a small saucepan. Add 75g of caster sugar and half a teaspoon of flaky ...

– leftover pickle juice in a jar – veggies you want to pickle (daikon, other radish or garlic work great) Wash your veggies thoroughly and chop them up. Pop your chopped up veggies in your leftover ...

Instructions: Peel and cut radish into 1/4-inch matchsticks measuring 3-4 inches long. Peel and cut carrots into similar shape. Toss radish and carrots in a non-reactive bowl with salt and 2 teaspoons ...

100 gm daikon (about ¼ daikon), thinly sliced lengthways on a mandolin 2 radishes, thinly sliced into rounds on a mandolin 125 ml each rice wine vinegar and brown rice vinegar (½ cup) 1.For pickled ...