Canned chickpeas bring added protein and mild pickled Peppadews are an unexpected burst of color and sweet tang. You can enjoy this salad on its own, of course, but its flexibility and tendency to ...

Stretch, if you will, your memory to its furthest limits … way, way, way back to last week when I told you I had a recipe ...

A spoonful of grainy mustard adds zip, while sliced green onions provide a gentle crunch and subtle onion flavor. But the ...

They're readily available, last for a pretty substantial length of time in the fridge, and with their ... Another colorful addition to your recipes, pickled carrots are full of zingy flavor.

When it comes to making up a flavorful pasta salad from the odds and ends in your refrigerator, pretty much anything goes.

Make the pickles: Place onions and oregano in a pint jar or container. Add warm brine to cover. Place lid on jar and seal. Transfer to refrigerator. Let chill 4 hours before using.

In a large bowl, toss lettuce leaves with pickled shallot dressing. Break up prosciutto and scatter overtop along with Parmigiano. Finish with black pepper.

Hetty Lui McKinnon is a food writer and cookbook author with a passion for vegetables. She's the author of five vegetarian cookbooks, and won the James Beard Award for Vegetable-Focused cooking in ...

Boil the potatoes. Put peeled and sliced Yukon Gold potatoes in a large saucepan, cover with water by 2 inches, and add a ...

I recently learned about pickle brined chicken! Have some leftover pickle juice? Well, throw some chicken tenders in it to marinate before you cook ‘em up. Some recipes will tell you to marinate for ...