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Finding the Forgotten Feast

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pickles

How to make sour corn

Sour Corn

By Hank Shaw on September 9, 2019, Updated January 22, 2021 - 25 Comments

Southern sour corn, a lacto-fermented pickled corn, is a specialty in Appalachia. Sweet, tart and crunchy!

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How to make chile pasado

Green Chile Pasado

By Hank Shaw on August 22, 2019, Updated June 15, 2020 - 8 Comments

Chile pasado is a Mexican method of preserving green chiles. You char the green chiles, skin them and then dry them out for use later.

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A bowl of nopales en escabeche

Nopales en Escabeche

By Hank Shaw on February 1, 2019, Updated June 15, 2020 - 1 Comment

A recipe for nopales en escabeche, pickled nopales from Mexico. Prickly pear cactus pads, diced and piickled with jalapenos, carrots and onions.

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pickled shrimp

Pickled Shrimp

By Hank Shaw on August 14, 2017, Updated June 16, 2020 - 2 Comments

I finally managed to catch myself some shrimp, and, since it was down in Mobile, I decided to make a Southern classic, pickled shrimp.

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raw green olives

Making Lye-Cured Olives

By Hank Shaw on September 16, 2016, Updated January 22, 2021 - 128 Comments

Many of the olives I cure each year are done in a brine. But year after year I’ve been curing more with lye. I know it sounds scary, but it’s not – if you follow these simple instructions. The result is a buttery, firm olive that I actually prefer over the brine cured ones.

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Italian marinated mushrooms in a bowl

Italian Marinated Mushrooms

By Hank Shaw on July 18, 2016, Updated June 2, 2020 - 97 Comments

Marinated mushrooms are a staple on any antipasti plate, and if you can get porcini, which are popping in the Rockies now, so much the better. Here’s how to do the technique the Italians call sott’olio.

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Tomatillo salsa verde recipe

Mexican Salsa Verde

By Hank Shaw on August 20, 2015, Updated June 1, 2020 - 23 Comments

I am lucky enough to have feral little tomatillos grow in my garden, and so each year I make a big batch of Mexican tomatillo salsa verde. I eat some fresh, but the rest I can for the winter. This is a canning-safe recipe.

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Pickled cauliflower recipe

Pickled Cauliflower, Italian Style

By Hank Shaw on May 16, 2015, Updated October 29, 2020 - 17 Comments

When I was growing up, I thought “antipasti” meant pickled cauliflower, carrots and onions because that’s what was served in the old-style Italian joints I ate in. Well, I managed to recreate the recipe for their pickled cauliflower here.

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