Sour pickles. Brine pickles. New York deli kosher dill pickles. The old-fashioned dill pickles your grandparents used to fish out of a big barrell down at the general store. What do these pickles have in common? They’re lacto fermented dill pickles. And I’m going to show you how to make them (note: it’s super easy).
The quesadilla is a pretty diverse vehicle for deliciousness. In this version I’ve used fresh ripe mango, velvety brie, and roasted poblano chilies to make a very simple but slightly fancy version of a classic.