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.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.