Perhaps the quickest pickles ever, these tongue-tinglingly tangy specimens stack flavor on flavor all in the span of a few minutes of work and a few hours of waiting.
About Seamus Mullen
Seamus Mullen is the award-winning chef and restaurateur behind Boqueria, Boqueria Soho, and Tertulia in New York City. Raised on an organic farm in northeastern Vermont, he learned early on the value of working with the land to bring a meal to the table. It was while living and studying in Burgos, Spain, that he developed a life-long love affair with the country’s language, culture, and food. He worked at Michelin two-starred restaurant Mugaritz in the Basque country before opening his own restaurants. Mullen has since appeared on Food Network’s The Next Iron Chef and Chopped. Seamus Mullen’s Hero Food is his first cookbook. @seamusmullen
Salt-Baked Carrots and Beets
Ever swoon while eating your vegetables? That’s what we thought. Next time you desire a side that’s simple yet stunning, try this.