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L.A. Times - Food & Dining

Los Angeles chefs are happy to be in a pickle
Wed, 23 Jul 2008 00:00:00 -0700
Chefs are reviving the old-school art of pickling to create zingy accents for rich brasserie dishes -- sorry, sommeliers. Pickles might be scarcer in contemporary home kitchens than they were a century ago, but scan a brasserie menu, or order a bar special at a gastropub or a charcuterie plate at an urban steakhouse, and everywhere: pickles.
Pickles add punch to summertime meals
Wed, 23 Jul 2008 00:00:00 -0700
Russ Parsons' favorites include pickled radishes, peppers, zucchini -- and even grapes. WHERE have all the pickles gone?
The artisan jams and jellies of E. Waldo Ward & Son
Wed, 23 Jul 2008 00:00:00 -0700
For decades, this Sierra Madre clan has made local, artisanal, delicious foods. "PEOPLE'S tastes change," says Richard Ward of Sierra Madre's E. Waldo Ward & Son Inc. "My dad used to make lots of pickled watermelon. But people don't use as much sugar as they used to." His son Jeff nods. "But we still make pickled peaches and other fruits, like kumquats."

 

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