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Use that leftover pickle juice with Chef John's recipe for succulent pickle-brined chicken breast.
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This alcohol-infused tea will warm you from the inside out.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The hardest part of this salad if finding the right cheese and meat. Once you've got that, you're laughing. It's the ideal picnic side because it can't get soggy...
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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An easy curry of turkey and garbanzo beans simmers with coconut milk and bottled tomato-based sweet chili sauce to make a savory-sweet dish that's ready in less than an hour.
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Toasted pine nuts join fresh basil and Pecorino Romano cheese in this easy pesto recipe that perfectly complements pasta.
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Mushroom caps are baked with a creamy bacon and olive filling creating a rich and hearty appetizer to start off a party or Thanksgiving dinner.
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Kelp noodles are made from seaweed and are gluten free. Here they are combined with chicken, spinach, and vegetables for a quick main dish.
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This simple strawberry vinaigrette is made with pureed strawberries, honey, cider vinegar, and olive oil.
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A spicy version of Thousand Island, using chili sauce instead of ketchup. This is best if left to sit in the frig for several hours.
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A basic American-style blend.