pickles

Los Angeles isn't all quinoa bowls and avocado toast. Make this fried chicken sandwich from the city's Son of a Gun.

Keep it fresh with these yellow curry pickled beets. They're a colorful way to make sure everyone gets their veggies, from chef Rachel Yang.

You don't need a classical culinary education to pull off any of these recipes. Jacques Pepin's curly dogs aren't fancy, they're friendly!

Whether you're solely responsible for that hungry crowd or simply bringing a dish to share, these flavor-packed Labor Day snacks will keep everyone's pre-barbecue hunger at bay. From the cheesy crab dip with homemade garlic herb rolls to the decidedly less decadent (but no less delicious) kale, pea and ricotta fritters, there's something in this…

Denver-based pickle company The Real Dill has what many companies only dream about: zero-waste status. Learn all about it!

Check out Joy the Baker's sublime fried SPAM and egg banh mi sandwich that pays homage to New Orleans' diverse culinary scene.

We’re crazy-excited about Shake Shack’s juicy new cookbook. Now, we can all recreate these magnificent patties at home, like the Lockhart Link Burger.

Russian dressing is that ubiquitous orange-hued spread that accompanies any good Reuben sandwich. You could also put it on a salad, if you must.

Lucky for us, New York City (home of FR headquarters) is hosting its first fermentation festival on Saturday, February 25 at the Brooklyn Expo Center.

This big meaty recipe roundup features jerk spice, chutneys, brines and, most importantly, bones. Ready for our favorite pork chop recipes?

Chef Tom Byng opened the first Byron in London, serving the kind of burgers that seemed absent from the dining scene. Rarebit burgers are where it's at.

Fresh dill pickled cucumbers are hard to come by these days. Though Americans consume 5.2 million pounds of them annually, most of the ones we buy in the grocery store are canned in a jar — nothing like the fresh, sweet-and-sour homemade delicacy we used to enjoy.Pickling cucumbers likely started thousands of years ago in…

It wouldn't be Fermentation Week without a big ol' roundup of our favorite pickles (and recipes involving pickles). Whether it's a quick-brining technique you're utilizing or a full-on canning experience, there's a tangy, crunchy reward in it for everyone. Cut a dish's richness and add a little probiotic goodness and fiber with these delightfully sour recipes.

It's a book title and more than a suggestion: Ferment Your Vegetables, by blogger and author Amanda Feifer, is one of our favorite back-to-basics guides on all things pickled, fermented and cured. If you've got cabbage just itching to become something more, cucumbers that yearn for a brighter, tarter future, or any other vegetable just bursting with…

You know you love all things pickled and fermented, but do you know the difference between the two? Both are processes of preservation that allow you to consume certain things long after their nonpreserved counterparts, and both add a pleasant tanginess that can't be replicated any other way. Learn a few key distinctions and hit…

I've had pickled eggs on my mind lately, bolstered by a recent brunch cocktail with a beautiful specimen perched on top. I figured out a cool hack over the weekend by being lazy two ways. First, by eating all the kimchi right out of the jar and not buying another, and second, by being totally unwilling…

It’s late July and you’re surrounded by a metric butt-ton of vibrant produce. Everything is so fresh, bright and crispy — you stock your grocery cart with waxy peppers, plump blackberries and crunchy cobs of just-picked corn.Oh, but now cut to a dark mid-January evening. Dinnertime nears, but why bother, what with that sleeve of…

You may not always serve afternoon tea (in fact, you may not ever), but if you ever feel like putting the kettle on and whipping up something special, British master pâtissier and television personality Eric Lanlard has a new book filled with sweet treats, light bites and elegant hors d’oeuvres sure to please your guests. Break…

Say it with us: "An!" It means "eat" in Vietnamese. Follow Helene An, executive chef at Beverly Hills hot spot House of An, as she recounts the family history that brought her to culinary fame in Los Angeles, and the recipes she and her daughter cook for their never-ending line of hungry fans.  Infinitely customizable, the…

Chef, author, TV host and global culinary ambassador Aliya Leekong is a Food Republic favorite. Leekong sources techniques and ingredients from around the world, and whether you’re making a recipe from her cookbook, Exotic Table, or just one off the top of her head (like this incredibly delicious spiced lentil soup), you’re in for an excellent meal. This is…

Nothing is really in season right now, and that's okay! Hopefully you took advantage of the end-of-summer cucumber bounty and jarred up some pickles to last you through the long, cold winter. And if you didn't, the supermarket is full of them. Furthermore, quick pickling is called quick pickling for a reason. Boil up some brine and…

Condiment of the Week is your place to find and demystify the latest, greatest sauces, pastes, pickles, mustards, goops, blends and sprinklables on the planet. The best ones have been around forever; you just didn't know about them. Indian pickle, otherwise known as achar, is one of those things. Steam up a pot of basmati and…

Every Sunday of my childhood, I would meet my octogenarian great-grandparents at a Jewish deli in Dallas called Gilbert’s. After saying hello to their gefilte-fish-breath friends and random relatives who always congregated there, we’d sit down at a booth and nosh on a plate of pickles. Well, they would nosh. I’d try to navigate which…

If you thought a book about pickled and fermented stuff would be all Greek yogurt and kombucha, you might be right. But if you pick up Cultured Foods For Your Kitchen by culinary specialist and cookbook author Leda Schientaub, you'll be presently surprised by meaty soups, hearty pastas and delicious fried stuff...all enhanced by the…

Today is officially Sean Brock Day at Food Republic. Brock is no stranger to us, and we like it that way. He’s one of the most passionate culinary ambassadors for the American South, particularly his beloved Lowcountry (the coastal region of South Carolina). He’s also one of the nicest guys you could share a bottle…

This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True: More Than…

Chef Ben Ford has a neat party trick: feeding everyone with a gigantic grill-centric outdoors feast. Dozens of people, typically with a whole animal. Chef Ford's formidable new cookbook,Taming the Feast, is the ultimate guide to hardcore al fresco entertaining.Need an easy, flavorful and light appetizer to keep the crowd in check while the whole…