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How to make crunchy half-sour pickles with a shortcut refrigerator ferment

If you know deli lingo, you know that half-sour pickles are crunchy, bright-green pickles, not the duller green of more familiar long-soured pickles. Half sours have a distinct snap and much gentler flavor. This recipe from our cookbook “Cold Canning” is our first refrigerator ferment: ...

Summer’s imperfect produce is too good to waste

Vegetable prices in April were up 3.1%, more than what shoppers spent in March 2026, and fruit prices by 1.2%. Grocery costs continue to climb, and fresh produce is no exception. Using imperfect summer produce in your meals is a great way to stretch your grocery budget and reduce food waste. Crooked carrots and misshapen strawberries that once went overlooked are gaining visibility, and the growth in interest makes sense. Even when shared humorously, the attention shows that imperfections don’t impact taste or nutrition. With the United States Department of Agriculture’s food ...

Sweet and spicy is the flavor combo everyone is obsessed with right now

In the past four years, despite appearing on only 11% of restaurant menus, hot honey has leapt 230% in popularity and now shows up on mainstream food chain offerings. If you’ve been on TikTok or walked down a grocery store aisle lately, you’ve probably noticed sweet heat is everywhere. This isn’t a passing phase; it’s one of the biggest flavor shifts in years, and home cooks are fully in on it. The “swicy” trend, a mashup of sweet and spicy, has been building for a while, but 2026 is the year it truly went mainstream. People splash hot honey on pizza, mix up spicy mango ...

A tasty way to add turkey to your mealtime rotation

METRO — Turkey does not find its way onto people’s dinner tables all that often. Americans and Canadians may consider turkey a Thanksgiving staple, but that could be the only day all year when turkey is the focal point come mealtime. Turkey perhaps deserves more credit and consideration. ...

Baking with strawberries

Red, ripe and in season now, strawberries are one of nature’s sweetest gifts of summer. There is almost no dish that doesn’t benefit from the addition of a few berries, even if they’re just for garnish. They are great in salads, from fruit to grilled chicken. Crushed strawberries make delicious jams, sauces and frosty beverages, too. And who can resist a bowl of cold and creamy home-churned strawberry ice cream? But of all the tasty uses for strawberries around here, sweet baked goods top the list. It’s no surprise that many creative ideas for the berry best cakes, shortcakes, ...