Autumn on the Silk Road means pickles, and one unique kind gives garlic a chance to stand out on its own. One of my favorite Silk Road pickles is Pomegranate Pickled Garlic enjoyed in the Black Sea countries of Georgia and Armenia, and down into Azerbaijan and Iran. This pickle recipe features garlic, which is often used to enhance the flavor of other foods but is generally underappreciated by … Read more
As the mercury in Baltimore and DC has recently approached or broken 100° Fahrenheit, many folks here have turned to an easier, cooler way to dine. A few small salads or appetizers, some fresh bread and a light dinner is served. A sort of a Central Atlantic, tapas-style meal if you will. Slaws and potato salads are standard offerings in this region, but for those … Read more
Cucumbers, capers, ginger, garlic, peppers, beans, asparagus, onions: Any vegetable out there – and quite a few fruits as well make excellent pickles. All along the Silk Road, harvest time and the weeks and months that follow are a time when, in many traditional cultures, foods are salted or pickles or otherwise preserved to provide a bountiful table in the cold winter months that follow. … Read more