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The key to this quick pickle recipe is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!
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These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish.
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Thick and creamy pork sausage gravy with fresh sage, thyme and red pepper flakes for a little kick.
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Dried split peas and smoked sausages are combined in this slow cooker soup with carrots, potatoes, oregano and garlic powder. Allow 5 hours cooking time.
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Like a little pineapple and orange flavor in your chicken salad, try this recipe, which also features bell pepper, mushroom, and olives.
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Caribbean-inspired lentils are spiced with ginger, curry powder, and a chile pepper for a side dish that will keep you warm!
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Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!
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This recipe is by Moira Hodgson and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious salmon cakes seasoned with Old Bay are gently pan fried until golden brown.
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Raspberry jam and red wine vinegar make a quick vinaigrette for this salad of beets, kidney beans, and fresh broccoli.