The following recipe is for mizeria, a Polish cucumber salad. This cold, herbacious dish is often presented alongside other chilled salads, pickled vegetables, and grilled meats. As such, mizeria makes a frequent appearance on both the ornamental bowls of Sunday supper, as well as the plastic plates of late-night barbecues. Versatility and simplicity lend mizeria its staple status in Poland.
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Recipe byChef Jenny Levison of Souper Jenny.
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Poached Salmon Salad Over Fresh Komatsuma, Radish, Fennel Salad
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Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Quick refrigerator PICKLES!
SPICY PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
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Creamy Baby Turnip Soup with Smoked Trout Butter
PICKLED OKRA
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By Chef Ford Fry, Beetlecat, Bar Margot, Marcel, State of Grace (Houston, Texas), Superica, The El Felix, St. Cecilia, King + Duke, The Optimist, No. 246, JCT Kitchen. James Beard Award Nominee
Mediterranean Okra & Muscadine Pickled Okra
By Chef Dave Larkworthy of 5 Seasons Brewing.
Mediterranean Okra & Muscadine Pickled Okra
By Chef Dave Larkworthy of 5 Seasons Brewing.
Bacon and Spinach Hush Puppies & Radish and Beet Slaw
Recipe by Thomas McKeown of The Grand Hyatt Buckhead.
