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...
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...
Author: Samantha Skaggs
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 Southeast Asian dumpling filling���inspired pork burgers will become your new go-to favorite weeknight meal. Get the recipe.
Author: Tara O'Brady
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,...
Author: Chris Morocco
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...
Author: Lauren Toyota
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Author: Joe Sevier
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...
Author: Andy Baraghani
A different sort of pickle that grandma used to love and make. Great for picnics, barbecues, or just plain snacking!
Author: Shantelle
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,...
Author: Ana Sofia Pelaez
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,...
Author: Chris Morocco
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger...
Author: Lillian Chou
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,...
Author: Chris Morocco
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...
Author: Angela Dimayuga
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...
Author: Matty Matheson
At San Francisco's Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie,...
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
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,...
Author: David Tanis
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
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
Check out this summer-ready pickle recipe-the technique is nothing short of amazing.
Author: Mark Bittman
Traditionally, dill pickles were made by the lacto-fermentation process. Requiring nothing more than salt, cucumbers, water, and seasonings. But no vinegar!...
Author: Michelle Horne
A quick homemade pickle relish with cucumbers, onions, and golden raisins.
Author: Katherine Sacks
Use beets, carrots, saffron and more to add flavor while coloring your eggs for Easter.
Author: Anna Stockwell
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...
Author: Guy Turland
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
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...
Author: Andy Baraghani
Turn any vegetable into an addictive spicy pickle with this simple technique.
Make Japanese quick vinegar pickles with cauliflower, green beans, asparagus, radishes, squash, peppers, carrots, and/or cucumbers and an easy brine.
Author: Sonoko Sakai
A kicky chile-lime dressing wakes up your weeknight salmon.
Author: Chris Morocco
Roasted Oysters with Pickled Radishes, Carrots and Celery Root
Author: Michael Anthony
Acidity helps preserve red onion's flavor; either vinegar or citrus juice would do the trick.
Author: Alison Roman
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...
Author: Nandita Godbole
A classic garlic dill pickle recipe. To store on the shelf, process in a hot water bath. If you want to skip the hot water bath, store all the jars in...
Author: Getty Stewart
Learn how to make homemade, spicy and sweet, gourmet jalapeño and bell pepper pickles! It's super easy and the pickles will keep in the refrigerator for...
Author: Cookie and Kate
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
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
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...
Author: nch
These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
Author: Andy Baraghani
Easy pickled radishes are quick to make and will enhance any food you serve it with. Perfectly sweet & tangy, they're a great pickle to have in the fridge....
Author: Alida Ryder
It's a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?
Author: Molly Baz
You can do these whole, halved or quartered to make spears. Yield: 7 x half-litre (US pint / 500 ml) jars
Author: Healthy Canning