Asian pickles are my passion, but Jewish pickles are my heritage. If you like pickles, and you like fish, you will find this insanely delicious. It’s a great appetizer excellent on top of toast, bagels, or green salad with radishes.
Mike Price of The Clam in New York cooks clams with white wine, garlic and thyme until they just begin to open up from their shell. He gives them a fine chop and combining them with sour cream, lemon juice, Worcestershire sauce and cayenne.
Salicornia is a gnarly little sprout that grows in salt marshes. Lots if it near me in Eastern Long Island. It's been served to me in in fancy-schmancy French restaurants, but I never really knew what to do with it...until now!