<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>Prepare a big batch of pickled mustard seeds and use them on anything from <a href="/recipes/sous-vide-pork-cheek">pork cheek</a> to <a href="/recipes/pastrami-bites">pastrami</a> sandwiches to <a href="/recipes/foie-gras-parfait">Foie Gras Parfait</a>. These versatile, tangy little seeds will brighten up any fatty dish and add textural intrigue with a subtle caviarlike pop in your mouth.</p>

Pickled Mustard Seed