Large, over-ripe cucumbers plus a family favorite recipe equals sweet, spicy pickles.
Author: Renee Pottle
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles,...
Author: Molly Baz
Cuban pulled pork-or lechon asado-meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo...
Author: Samantha Skaggs
These Southeast Asian dumpling filling���inspired pork burgers will become your new go-to favorite weeknight meal. Get the recipe.
Author: Tara O'Brady
With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.
Author: Molly Baz
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Author: Chris Morocco
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Author: Andy Baraghani
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.
Author: Lauren Toyota
At San Francisco's Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful...
Author: David Tanis
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and...
Author: Lillian Chou
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice instead.
Author: Angela Dimayuga
This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.
Author: Susan Regis
Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.
Author: Hugh Acheson
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.
Author: Chris Morocco
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Author: Joe Sevier
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper and enjoy it under the shade of a maple tree with...
Author: Matty Matheson
Roasted Oysters with Pickled Radishes, Carrots and Celery Root
Author: Michael Anthony
The Cubano's cuter cousin, the Media Noche was sold as a late-night snack in Havana's cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of...
Author: Ana Sofia Pelaez
The secret to this version of potato salad is sweet pickle relish-not diced cucumbers, dill pickles, or cornichons.
Author: Alexander Smalls
Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.
Author: Chris Morocco
At San Francisco's Zuni Café, these crisp, bright pink onion rings are served with the hamburger, but they are also delicious paired with charcuterie, pâtés, cheese platters and smoked fish. Easy to...
Author: David Tanis
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Author: Anna Stockwell
Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.
Author: Anna Stockwell
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat,...
Author: Chris Morocco
These pickled iceberg leaves are a good reminder that meat isn't always required to make a sandwich substantial and well-spiced.
Author: Julia Turshen
Use beets, carrots, saffron and more to add flavor while coloring your eggs for Easter.
Author: Anna Stockwell
These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers.
Author: Andy Baraghani
Check out this summer-ready pickle recipe-the technique is nothing short of amazing.
Author: Mark Bittman
A kicky chile-lime dressing wakes up your weeknight salmon.
Author: Chris Morocco
Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It's a win, win, win.
Author: Guy Turland
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
Author: Andy Baraghani
A quick homemade pickle relish with cucumbers, onions, and golden raisins.
Author: Katherine Sacks
Traditionally, dill pickles were made by the lacto-fermentation process. Requiring nothing more than salt, cucumbers, water, and seasonings. But no vinegar! The fermentation process works because the high...
Author: Michelle Horne
The brine will soften and sweeten the chiles and the chiles will infuse the vinegar, creating a, spicy, acidic ingredient for your next vinaigrette.
Author: Molly Baz
Turn any vegetable into an addictive spicy pickle with this simple technique.
You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.
Author: Molly Baz
Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.
Author: Nandita Godbole
Cooked shrimp and seaweed are tossed in a spicy and sweet gochujang-honey dressing and spooned over rice in this Hawaiian-inspired recipe.
Author: Andy Baraghani
Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.
Author: Chris Morocco
Make Japanese quick vinegar pickles with cauliflower, green beans, asparagus, radishes, squash, peppers, carrots, and/or cucumbers and an easy brine.
Author: Sonoko Sakai
Acidity helps preserve red onion's flavor; either vinegar or citrus juice would do the trick.
Author: Alison Roman
These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
Author: Andy Baraghani
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Author: Andy Baraghani
It's a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?
Author: Molly Baz
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.
I got this recipe from an old family friend. She used to make us these pickles when we were kids. It is a really simple recipe, and the hardest part is not eating the pickles before they are ready. You...
Author: Chris Chenell
Cucamelons are adorable tiny melons that taste like cucumbers. Eaten on their own they are a bit dull, but they make very tasty pickles. They develop really good flavor after about 7 days and will keep...
Author: nch
My grandmother used to make these pickles, and they were a family favorite. It's a shame they have to sit for 2 weeks before they're ready, because when she opened them, they were gone in a day!
Author: LynneeD