I’m just going to say it—pasta salad is the best thing you can take to a potluck or cookout. Whether it’s packed with chicken ...

The post 29 Backyard Recipes That Bring the Smoke, the Sass, and a Whole Lot of Burnt Fingerprints appeared first on Cook ...

Recipes That Go Big on Herbs, Crunchy Veg, and Whatever’s Cold Enough to Eat Outside appeared first on Cook What You Love.

Learn to can pickled red beets, from grandmother's Pennsylvania Dutch recipe. Use the brine to make deeply colored ...

Now, pickle juice has been making its way into all kinds of cocktails, from margaritas to martinis to micheladas. The pickle ...

Arrange the radishes, daikon, cucumbers and watermelon in separate bowls; sprinkle 1/2 teaspoon of the salt mixture over each and toss. Let the pickles stand for 5 to 10 minutes. Serve immediately.

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients ...

4 small red beets (about 3/4 pound), scrubbed 1 cup raw, unfiltered apple cider vinegar 1 cup water 3 cloves garlic, crushed 3 tablespoons sugar 2 teaspoons whole black peppercorns 1 tablespoon ...

Step 1. Drain pickle juice: Drain the juice from the pickle jar into a bowl. Step 2. Add drink mix: Add the drink mix and sugar to the juice; stir to combine. Pour back into the jar to coat the ...

How to make it Wash and soak baby mangoes in brine for 15 days. Mix with mustard seeds, red chilli powder, fenugreek, and garlic in tempered coconut oil. Let it ferment for a few more days in a ...