Combine your favorite ingredients in a quesadilla: chicken, avocado, black beans, cheese, and any salsa.
Use sun-dried or slow-roasted tomatoes in this richly flavored ketchup.
As a dipping sauce for shrimp, or a slather for toast, this sweet and spicy tomato jam is out of the ordinary.
Use mini smoked turkey sausages to make this take on "pigs in blankets". If you can't find the small sausages, substitute chunks of regular sausage instead.
Harissa, the wildly hot condiment from Morocco, adds kick to this carrot salad.
Make this chutney early in Fall, and it will keep until Thanksgiving. It's perfect with turkey.
This recipe makes the kind of mild, crunchy pickles you find on the tables of every deli in New York City. Proportions aren't terribly important, except that you need to have enough salt and vinegar to make the brine, and enough brine to cover the cucumbers while they sit on the countertop for a day or two.