Yom Kippur is a holiday for fasting, not for eating, though we certainly celebrate when the day is done and we can finally sit down at the table. Usually, we do it in the same way. Almost every Yom ...

In an effort to capture the freshness of the season, this is the time of year for putting up. Friends and neighbors have been sharing their favorite recipes for wild berry jams, canned tomatoes with ...

Even on days when you only have a few minutes to cook, you don't have to settle for lackluster meals. You just need a recipe that checks all the boxes: quick prep time, good-for-you ingredients, and ...

There’s a bounty of beautiful, fresh salmon available right now, so if you have ever wanted to try your hand at pickling a batch, this is the perfect time to jump to it. Besides, we have two last ...

These blackened salmon tacos combine the smoky heat of seasoned fish with the cool crunch of a tangy pickled jalapeño coleslaw. They’re a fresh, delicious twist on taco night and perfect for any ...

This dish reminds me of spring, when the peas are in season. The briny pickled ramps and fresh peas bring bright spring flavors to this simple and elegant salmon dish. Technique tip: Use a skewer to ...

Seafood starts out simple. It cooks fast and typically neither requires nor is improved by elaborate seasoning strategies. But getting the flavors and texture right does require some thought. Happily, ...

Make pickled onions 24 hours ahead. In a bowl with a lid, combine red onions, sugar and red wine vinegar, stir until sugar dissolves. Refrigerate 24 hours. In a large sauté pan, heat olive oil over ...