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.
Mix mayonnaise or Miracle Whip with adobo sauce, and you have a condiment that really kicks up a chicken sandwich.
You don't need a huge canning operation to make two small jars of strawberry rhubarb jam.
Use store-bought puff pastry, wontons or discos to make these potato and broccoli samosas.
Anchovy paste gives this Caesar salad with shrimp authentic taste without the cook having to handle any little fishes.
A slightly spicy slather for grilled or smoked meats, this barbecue sauce can be adapted to your own taste.
Guest blogger Julia teaches us how to make mayonnaise from scratch.