About Sean Brock

Sean Brock is a chef who primarily works with the Cuisine of the Southern United States. He has been the executive chef at Charleston, South Carolina’s Husk since its opening in 2010, as well as a partner at McCrady’s Restaurant. The menu at Husk is based on what is available in food grown in Brock’s garden. He is noted for preserving Southern foodways and heirloom ingredients, and collaborates with David Shields, the McClintock Professor of Southern Letters at University of South Carolina. Bon Appétit Magazine named Husk the “Best New Restaurant in America” in 2011. A second Husk location opened in Nashville in 2013. Brock’s first cookbook, Heritage was released in October 2014 and is a New York Times bestseller. His Heritage cookbook won the James Beard Foundation’s American Cooking in April 2015. @hseanbrock

Close-up looking into a mason jar full of pickled green beans and pickling liquid, with a fork.

Dilly Beans

Extraordinarily easy and exceptionally tasty dilly beans are within your grasp. Seriously. They’re tangy, crisp, and outrageously good.