We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
Author: Andy Baraghani
Author: Jeanne Thiel Kelley
Author: Tony DiSalvo
Author: Ruth A. Matson
Author: Veronica Chambers
Author: Amelia Saltsman
Author: Mindy Fox
The perfect make-ahead meal, this recipe makes a lot of ragù. Keep some in the freezer and serve it over quick-cooking polenta for an easy weeknight dinner.
Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.
Author: Joshua McFadden
Author: Andrew Weil, M.D.
A classic, easy Eggplant Rollatini recipe.
Author: Molly Stevens
Author: Fredéric Morin
Author: Duskie Estes
Author: Molly Wizenberg
Author: Rochelle Palermo
Author: David Allen
Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn't think of this recipe sooner.
Author: Nate Appleman
Author: Maria Helm Sinskey
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
Author: Bon Appétit Test Kitchen