Louise Metz, who asked for a recipe for matzo brie, receives one from Pat Oppenheim that comes from The Art of Jewish Cooking, first printed in 1958. Paula McCahon's version does not use onion, but ...

When I take friends to a Korean restaurant, I always feel I spend more time explaining than actually eating. Whenever a dish is placed on the table, everyone points and asks, “What’s that?” as they ...

Where have all the pickles gone? It wasn’t so long ago that every well-dressed American dinner table was bejeweled with an assortment of them -- emerald green tomatoes, ruby red beets and opalescent ...

Hot pepper season is on. It is time to preserve the red, yellow, green, small, large, mild or hot peppers that have been growing in the garden all summer. These tips will help turn your peppers, ...

In some ways, Star Pickling’s retail business may the area’s best kept secret. But at this time of year, business is booming as local farmers, gardeners and home cooks stop in at the off-the-beaten ...

Have you noticed that, as we say goodbye to summer and welcome fall, the colors in the market have changed? Suddenly I’m seeing peppers everywhere — in every color, shape, and size possible. They ...

Papaya atchara is a Filipino-style pickled dish made with grated green papaya, carrots, and bell peppers soaked in a vinegar-sugar brine. A perfect side dish for grilled or fried meats. Ingredients: ...

When it comes to bloody Marys and appetizer plates, spicy pickled green beans are an absolute must. They are fairly easy to find in the canned section of the store, but friends and family will enjoy ...

Herby Pickled Beans put the best of your garden's herbs and beans together. Divide the garlic and hot pepper between two clean, wide-mouth pint canning jars. Lay the jars on their sides and stuff as ...