Smart cooks have their little tricks, back-pocket condiments and add-ons that can transform a dish. Chef and former farmer Abra Berens is one of those cooks, and her new cookbook is full of them. Take ...

Pickles are popular all around the world, from the lacto-fermented cabbage known as sauerkraut introduced by Eastern Europeans to the tiny, spiced cornichons the French adore. The word “pickle” comes ...

One pillar of Milk Street’s approach to cooking is contrast — we pair tangy flavors with sweet, and creamy textures with crispy ones. And that’s why we often use quick pickles in our cooking; they ...

Italian pickled eggplant is gaining attention for its bright, tangy flavor and versatility across countless dishes. Footage ...

This traditional Italian recipe is customizable and has different methods. Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes. Aube ...

Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York and the author of The Third Plate. Barber won the James Beard Awards for Best Chef: New York City in 2006 and ...

Eggplant & Marinade: In a large bowl, combine olive oil, balsamic vinegar, paprika, parsley, and dill. Heat 1 cup olive oil in a sauté pan over medium heat. Working in batches, cook eggplant on each ...