Ready to spearhead the world of homemade pickles but not sure where to start? You don't need elaborate canning equipment or tools to pickle, just a little time. Read on for our best tips on pickling from which vegetables to use to favorite brines and spices! More

The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. These days my mouth waters at the slightest whiff of pungent, fermented cabbage and I'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar. I still have a lot to learn from Mom when it comes to kimchi making (there are over a hundred different kinds!) but this mak kimchi, or simple kimchi, recipe has been a great place to start. 

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Q: I have been given tons of beef jerky. As much as we like to it, there's only so much beef jerky one can eat. Does anyone have good ideas on how I could cook with it? Or other ideas for using it?

Sent by Wee

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We've all encountered, and possibly even served, a boring crudité platter. As a vegetarian and gluten-free guest and host, I've had my fair share of raw broccoli and carrot sticks while other party guests indulged in more interesting hors d'oeuvres. But these pickled baby carrots? These ones with the zingy bite that will be ready in just a couple of hours? You might want to double the recipe. 

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I don't think I have been appreciating green olives nearly enough, either inside the martini glass or out. I'm talking about the pitted green olives from a jar, the kind that often come stuffed with a sliver of pimiento or garlic. Nothing fancy. Making those Cheddar Olives this week reminded me just how much I love these salty little things with their meaty texture and slight tanginess. Have you made anything with green olives recently?

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My idea for this iced tea-slash-mocktail has been brewing ever since one of our readers suggested pu-erh as a possible non-alcoholic alternative to bourbon. (Thanks, missjulia!) Bourbon is my favorite liquor, but my partner is allergic to alcohol, so it seemed a fun challenge to create something we'd both enjoy. And pu-erh turned out to be the perfect ingredient.

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So you thought preserved lemons sounded like a cool ingredient and you got yourself a jar! ...Now what? There are only so many Moroccan chicken tagines a person can make, after all. Here are a few ideas for using up that whole jar.

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"I am a home cook," writes Diana Henry, and this is the approach she takes in Salt Sugar Smoke. "I have done everything in this book in a gentle way and didn't spend much on new equipment." Yet the results are glorious: sumptuous fruit jams and curds, savory smoked meats and salted fish, and a very international lineup of condiments, syrups, alcohols, and pickles. More

Lemon curd is one of those things that I always like to have in my refrigerator. It has saved me more than once when I've had to rustle up a last minute dessert or had an unexpected guest stop by at tea time. I love how lemon curd is tart (at least the way I make it!) and yet rich and smooth. Honestly, I could just eat spoonfuls of it straight from the jar! More

Every now and then a recipe comes along that just about slaps you in the face it's so good. (Bonus points when it's lightning fast and incredibly easy.) That's what happened when I first sampled this Mission fig jam. My mind was completely blown!

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