A Briny Recipe

With regard to cooking, there is almost nothing new. Recipes build on one another and people pretend that switching an ingredient or two makes a dish novel. So I don't claim that I have invented anything, but let me tell you of my latest kitchen adventure.

A few things in my fridge had been there for a while—namely shitakis, yuzu juice, and ume vinegar I'd bought for a Japanese dinner—and I was trying to think of a way to use them. And I needed to include tarragon, which was overtaking my herb garden. So here is what I came up with. Now, as always, you can vary anything you wish, but I do hope you will try this. I think it turned out to be superb.

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