A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Judith Fertig
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...
Author: Bruce Aidells
Author: Gina Marie Miraglia Eriquez
Author: Alison Roman
Author: Bruce Aidells
Author: Michelle Tam
Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.
Author: Mindy Fox
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's...
Author: Julia Sullivan
Author: Melissa Clark
Author: Reed Hearon
Author: Mary Cech
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Author: Gina Marie Miraglia Eriquez
Author: Anne Stiles Quatrano