I am a diehard pickle fanatic, but I realize the same doesn't apply for everyone. This
easy pickling recipe for spicy vegetables, however, could convert even the biggest pickle skeptic. The medley of crisp haricots verts and pearl onions goes well in conjunction with meaty carrots and a subtle jalapeño bite.
As a continuation of my (and America's)
recent fascination with pickling, I decided to try a recipe in this month's
Food and Wine magazine for quick pickled tomatoes. I love the fact that, like my
double-dill cucumbers, this recipe only required a few hours before it was ready to eat. These pickled tomatoes have a smoky, slightly spicy flavor that comes from
cumin, fresh ginger, and jalapeños.
National Pickle Month may be coming to a close, but pickles are delicious in any month. With a bounty of Summer produce and the
rising costs of prepared food, more and more people are
taking up home canning. Because pickles happen to be one of my favorite snacks, I decided to take a stab at making them.
I never think to cook with wheat berries, but every time I have them I'm won over by their flavor and texture. It's an interesting grain that works well as a side dish to almost any meal. This recipe for a wheat berry, smoked gouda salad is packed with olives, walnuts, and parsley.
