We love pickling at FDL HQ and have looked at the process a number of times. It's one of those great culinary techniques that can totally transform an ingredient and with this in mind we're always on the look out for interesting pickling recipes.
The latest to catch our eye is this simple recipe for pickled chive blossoms posted by Beth Dunham over on her blog.
Beth has recently been experimenting with a range of edible flowers from her garden and these chive blossoms are her latest discovery.
The finished flower petals can be sprinkled on a range of dishes and the left over vinegar, a lovely pink color, makes a perfect dressing for salads.
Chef Pierre Troisgros has died at the age of 92. The legendary chef was one of the pioneers of nouvelle cuisine, and at his Maison Troisgros restaurant in Roanne, France, he was able to change French gastronomy.