Hi there! Pickle Deli Square is a collection of my experiences living, eating, and traveling the world. Currently an expat based in Valencia, on the Mediterranean coast of Spain.
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A simple 3-step dump and stir recipe with ingredients from the Mercado Central in Valencia.
I started making Tofu Batons in Spicy Sesame Dressing in Eindhoven, and it's become one of my favorite dishes to make...
I've been keeping this recipe from Gourmet magazine in my recipe binder for many years now, and finally the CSA gave me an excuse to make it...
With the big head of purple cabbage (and a couple of the carrots), I already planned on making Asian slaw...
Since it was my first time eating Romanesco, I wanted to prepare it very simply - just stir-fried with garlic...
We got celery again in this box, and instead of making it a component in a more complex dish, I decided to try and make something "all about celery"...
I'd made clafoutis successfully before; clafoutis is essentially a cake with a pancake-like batter...
Since we started with City Car Share, grocery shopping has gotten a lot more convenient...
I had never cooked radicchio before, and don't remember eating it except maybe in a salad...
From this CSA box, I used the butternut squash, leeks, and onion in a butternut squash soup recipe from Bouchon by Thomas Keller...
After the first attempt at cooking Dutch white asparagus, I decided to look for a different method that didn't involve parchment paper packets...
Sichuan Water-boiled beef is actually a dish I was introduced to in Cincinnati at all places...
I came across this thought to make candied clementine peels and fold them into chewy granola bars, as I was eating clementines one day...
