From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
A Texas reader's twist on chips and dip came out on top in our pickle-themed contest.
Homemade pickles are a fun way to customize sandwiches and salads, and they don't have to take days. You can pickle vegetables by soaking them in a vinegar-based brine for just 20 minutes.
Not sure what to do with those extra cukes sitting around? My grandma used to make batches of homemade pickles—we’d have jars lining the fridge shelves. Dill, spicy, sweet or sour---oh, the possibilities!
Pickling isn't just for veggies. Add pickled fruit to a salad or serve on grilled meat.
Learn how to make a Tomato and Pickled Red Onion Salad from Food Network Kitchens and Food Network Magazine.
We often talk about the health benefits of dark, leafy greens, but what about seaweed? Sea vegetables top the list of nutrient-dense veggies. Here are ways to enjoy them.
Get an update with Chef Amie Hurd who won the executive chef position at Sea Dog Steak & Ale in Episode 3 of Food Network's Chef Wanted with Anne Burrell.