Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 82 of 139

BY DINA CHENEY Brine Art product roundup T oday's pickles go well beyond cucum- bers and classic dill. Products now pull from a range of culinary tra- ditions, such as Central American, North African, and Korean. The DIY movement helped launch a wave of innovators, pick- ling everything from okra and asparagus to apples and watermelon rinds. Spices and seasonings run rampant, with excellent results, and simple recipes satisfy even the most dis- cerning label reader. Here are the latest creations to hit store shelves. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI 80 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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