Our August issue is filled with a bounty of late-summer recipes: snappy pickles, two-ingredient cocktails, and countless ways ...

These full-sour fermented garlic dill pickles are bold, tangy, and packed with crunch for an old-school deli flavor that gets ...

Pickle month is going strong here at GTU, so we brought on chief brinemaster Josh Little of Josh’s Pickles to take us through ...

These half-sour dill pickles are crisp, tangy, and refreshingly garlicky. Ready in just a few days with no canning required, ...

Place the garlic, pineapple juice, soy sauce, sugar and five spice in a shallow non-metallic dish and mix until well combined ...

Sometimes gifts come in unexpected packages, like our dill pickle hummus which is suffice to say: creamy, tangy, and one of a ...

It’s almost that time of year again! The Minnesota State Fair has announced its official 2025 list of new foods, and there’s plenty to get excited about, including a few new takes on cheese curds ...

In a food processor fitted with a steel blade, pulse together the garlic, lemon zest, lemon juice, tahini, salt, cumin and ...

Once again, TikTok has convinced me to try something that seems unappetizing. This time, that thing is: pickle lemonade. It’s not just influencers hyping up the lemonade; big brands like Popeyes added ...

Garnish with lemon zest, a hearty pinch of salt and pepper and any leftover herbs. • Andrea McCoy’s Salt and Stone column and recipes appear weekly in Explore.

Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand ...