Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes...
Author: Jocelyn Jackson
Author: Tina Miller
Author: Tasha de Serio
Author: B. Smith
Author: Sue Li
Can be prepared in 45 minutes or less.
Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.
Author: Anna Stockwell
These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
This boneless lamb roast is soaked in a beer-mustard marinade and then roasted on the grill.
Author: Paul Kirk
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
Author: Ira Freehof
You should be grilling flanken-style short ribs this summer: They're an affordable, quick-cooking weeknight dinner option. The ribs benefit from a bittersweet...
Author: Anna Stockwell
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Author: Alison Carroll
Author: Susan Herrmann Loomis
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline,...
Author: Alison Roman
Author: Julie Sahni
Author: Melissa Roberts
Author: Chitrita Banerji
This dinner is a fry-up, of sorts. The smell of apples and smoked bacon frying on a damp day brings everyone into the kitchen, plate in hand.
Author: nigel slater
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
Author: Mike Mills
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're...
Author: Claire Saffitz
Author: Ivy Manning
Author: Edward Lee