There’s something undeniably delightful about diving into a jar of pickled or canned snacks. The tangy, savory, and sometimes spicy flavors are not only a testament to the art of preservation but also a gateway to culinary creativity. For many, like myself, favorites such as marinated mushrooms, hearts of palm, pickled red onions, and spicy pickled okra can transform from simple snacks into the main event of a meal. The versatility and convenience of these jarred wonders make them a staple in kitchens everywhere, including those of the country’s top chefs.
Chefs’ favorite preserved items
When we think of pantry staples, we often envision dry goods like pasta and rice, but a treasure trove of flavor lies within the jars and cans tucked away on our shelves. Capers, for instance, are a small but mighty ingredient that can elevate a dish from ordinary to extraordinary. Chef Ed McFarland of Ed’s Lobster Bar swears by them for their essential role in fish sauces, chicken dishes, and salads. His recipe for Fettuccine with Tomatoes and Crispy Capers is just one example of how these briny buds can add a burst of flavor to a simple pasta dish.
Harissa, a North African chili pepper paste, is another jarred item that can instantly add depth and brightness to a variety of dishes. Chef Daniel Levine of Dasher & Crank suggests rubbing it on chicken or meat, adding a bit to eggs, or incorporating it into braises. He encourages home cooks to experiment with Northern African recipes, such as Shakshouka, to truly appreciate the versatility of this condiment.
The health benefits and versatility of fermented foods like kimchi and sauerkraut are praised by chefs like Nemo Bolin of Eastern Standard. These tangy treats can be added to slow-cooked braises or mixed into hearty salads, and even combined with other condiments to create new flavors. Bolin’s Easy Braised Chicken with Kimchi recipe showcases how fermented foods can be a game-changer in the kitchen.
Pickling isn’t limited to cucumbers; chefs are pickling everything from tomatoes to cauliflower. Mike DeCamp of Jester Concepts shares that in Minnesota, where the growing season is short, preserving and jarring are integral to the culinary culture. His penchant for pickling even extends to unexpected items like leftover rice, which he adds to scrambled eggs for a delicious twist.
Tsukemono, a Japanese side dish of pickled vegetables, is a daily staple for Chef Diego Oka of La Mar by Gastón Acurio. He notes that tsukemono not only tastes better the longer it’s pickled but also serves as a great probiotic. Similarly, Indian mango pickle, richly seasoned with spices like mustard seed and fenugreek, is a favorite of Chef Andrew Zimmerman of Proxi and Sepia in Chicago. He suggests adding it to rice dishes or creating a unique aioli for an unexpected flavor punch.
The list of jarred items that chefs love goes on, with each bringing its own unique flavor profile to the table. Aji amarillo, chipotles, and kimchi paste are a few of the chile pastes that Chef Lindsay Autry of the Regional Kitchen & Public House finds indispensable for adding a kick to dishes. Jarred artichokes, pickled vegetables, and olives are also among her go-tos for adding variety and flavor to salads or pasta dishes in need of a refresh.
For those looking for a snack that doubles as a cocktail garnish, lupini beans are a tasty and salty choice, as suggested by Bolin. And if you’re craving something to round out a meat and cheese plate, artichoke hearts are a simple yet satisfying option, according to Damon Menapace of Primal Supply Meats.
The appeal of preserved foods is their flavor and ability to inspire in the kitchen
Christoffer Flagstad, founder of Dabka, speaks to the transformative power of condiments like Dabka chili sauce, which can elevate home-cooking with its umami-forward flavor. Similarly, coconut oil is a versatile ingredient for pan frying and sautéing, as noted by Scott Linquist of Coyo Taco.
Raspberry jam, particularly the Red Raspberry St. Dalfour variety, is a staple for Jean Marie Rouger, Global Head Baker at Marie Blachère. He appreciates the jam’s natural ingredients and its ability to complement pastries like almond croissants and brioche. On the other hand, peanut butter and other nut butters are the ultimate survival food for Richard Hales of Grateful Hospitality, who considers them essential for getting through any crisis.
Honey, especially raw natural or manuka honey, is another versatile sweetener that chefs like Judy Joo use in a myriad of ways, from yogurt to salad dressings. Her Honey Cake recipe is just one example of how honey can be incorporated into both sweet and savory dishes.
The enthusiasm for anything fermented is shared by David Lee of Planta, who finds that items like bomba chili, kimchi, or antipasto can easily be incorporated into salads and bowls for an extra zing. Pickled banana peppers, a favorite of Menapace, are a simple addition to salads or sandwiches that can also serve as the base for a tasty relish.
Olives, a classic snack, are beloved by chefs like Adrianne Calvo for their versatility in recipes or as a key ingredient in a martini. Bradley Kilgore of Kilgore Culinary Group echoes this sentiment, adding that a good ají amarillo, mole, and Mexican green salsa verde are all must-haves in his pantry.
Dashi soy sauce is another item that can quickly add a Japanese twist to a dish, as suggested by Hiroki Odo of o.d.o by ODO. He recommends using it to make a quick pasta with mushrooms, butter, and scallions for a simple yet flavorful meal.
For those who enjoy a bit of sweetness with their savory, duck sauce and sweet chili sauce are great for marinades and barbecuing, according to Ed McFarland. And let’s not forget about popcorn kernels, which Kilgore reminds us are great for snacking.
The world of pickled, jarred, and canned snacks is vast and varied, offering a plethora of flavors and possibilities for the home cook. Whether you’re looking to add a punch to your dishes or seeking a simple yet satisfying snack, there’s a jarred item out there for you. So next time you’re at the store, don’t overlook the aisles filled with these culinary treasures. They might just be the key to elevating your next meal or snack time to new heights.
Exploring pantries reveals chefs’ hidden jarred treasures that enhance dishes to perfection
Chef Ed McFarland, the maestro of Ed’s Lobster Bar, is a caper aficionado. His Fettuccine with Tomatoes and Crispy Capers is a testament to how these tiny, piquant pearls can transform a dish with their briny zing. It’s no wonder that capers are a staple in his kitchen, ready to add a burst of flavor to fish sauces, chicken dishes, and salads.
Harissa is the secret ingredient for Chef Daniel Levine of Dasher & Crank. He’s a proponent of its vibrant kick, suggesting that a dab of this North African chili paste can enliven anything from eggs to braises. Levine’s Rosy Harissa Chicken is a dish that showcases the condiment’s ability to infuse meals with a bright and bold taste. He encourages home cooks to explore Northern African recipes, such as Shakshouka, to truly appreciate harissa’s versatility.
The health benefits of fermented foods are not lost on Chef Nemo Bolin of Eastern Standard. He praises kimchi and sauerkraut for their versatility and suggests adding them to slow-cooked braises or mixing them into hearty salads. Bolin’s Easy Braised Chicken with Kimchi recipe is a prime example of how these tangy treats can elevate a dish.
In Minnesota, Chef Mike DeCamp of Jester Concepts embraces the local tradition of preserving and jarring due to the short growing season. His penchant for pickling extends to a variety of vegetables and even leftover rice, which he cleverly incorporates into scrambled eggs. DeCamp’s Muffuletta is a dish that celebrates the art of pickling and preserving.
Chef Diego Oka of La Mar by Gastón Acurio is a devotee of Tsukemono, a Japanese side dish of pickled vegetables. He notes that the longer tsukemono is pickled, the better it tastes, and it also serves as a great probiotic. This daily staple is a clear favorite in his household.
Indian mango pickle is a jarred jewel for Chef Andrew Zimmerman of Proxi and Sepia in Chicago. He describes it as a powerhouse of flavor, seasoned with mustard seed, chili, fenugreek, and asafoetida. Zimmerman suggests adding it to rice dishes or creating an aioli for a unique flavor twist.
Chef Lindsay Autry of the Regional Kitchen & Public House can’t do without her chile pastes, including aji amarillo, chipotles, and kimchi paste. Her Chipotle Chicken Tacos are a testament to how these pastes can add a fiery depth to any dish. Autry also relies on jarred artichokes, pickled vegetables, and olives to add variety and flavor to salads or pasta dishes.
For a snack that doubles as a cocktail garnish, lupini beans are recommended by Bolin. And for rounding out a meat and cheese plate, artichoke hearts are a go-to for Damon Menapace of Primal Supply Meats.
The transformative power of condiments is well understood by Christoffer Flagstad, founder of Dabka. His Dabka chili sauce is a versatile Mediterranean-inspired condiment that can elevate home cooking with its umami-forward flavor. Flagstad encourages creativity in the kitchen, emphasizing the love behind the preparation.
Coconut oil is a staple for Scott Linquist of Coyo Taco, who finds it ideal for pan frying and sautéing. His Coconut-Creamed Swiss Chard recipe is a delicious example of how this ingredient can be used in cooking.
Raspberry jam, particularly the Red Raspberry St. Dalfour variety, is a breakfast table essential for Jean Marie Rouger, Global Head Baker at Marie Blachère. He adores its natural ingredients and how it complements pastries like almond croissants and brioche.
When it comes to survival food, Richard Hales of Grateful Hospitality swears by peanut butter and other nut butters. His Soft Peanut Butter Cookies with Roasted Peanuts recipe is a delicious way to enjoy this pantry staple.
Honey, especially raw natural or manuka honey, is a versatile sweetener for Chef Judy Joo. She uses it in various ways, from sweetening yogurt to making salad dressings. Her Honey Cake recipe showcases honey’s ability to enhance both sweet and savory dishes.
Chef David Lee of Planta is a fan of anything fermented, like bomba chili, kimchi, or antipasto. He finds these easy to incorporate into salads and bowls for an extra zing. Pickled banana peppers are a simple yet flavorful addition to salads or sandwiches, as suggested by Menapace.
Olives are a classic snack beloved by chefs like Adrianne Calvo for their versatility in recipes or as a key ingredient in a martini. Bradley Kilgore of Kilgore Culinary Group also highlights the importance of a good ají amarillo, mole, and Mexican green salsa verde in his pantry.
Dashi soy sauce is Hiroki Odo of o.d.o by ODO’s choice for adding a Japanese twist to dishes. His quick pasta with mushrooms, butter, and scallions is a simple yet flavorful meal that benefits from this ingredient.
For a touch of sweetness in savory dishes, Ed McFarland recommends duck sauce and sweet chili sauce, which are great for marinades and barbecuing. And for a quick snack, Kilgore reminds us of the joys of popcorn kernels.
The world of pickled, jarred, and canned snacks is a treasure trove of flavors waiting to be explored. These culinary gems not only add excitement to pantry cooking but also inspire creativity and innovation in the kitchen. Whether you’re a home cook or a professional chef, these jarred delights are sure to elevate your cooking game and tantalize your taste buds.
Related posts:
The 22 Best Jarred Items to Have in Your Pantry, According to Chefs
The Best Snacks Come in Cans and Jars
The Best Pickle Brands, According to Our Test Kitchen [Updated 2023]
