Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help offset the weekend’s carnivorous sins. We’re lucky enough to have a test kitchen here, and yes, we’re liable to brag ...

I graduated from Berea College in 2016, and throughout the four years spent there, I not only earned a degree, developed my professional skills, and grew into an adult, I made friends that will last a ...

Dilly beans are zesty and crispy, with an irresistible twang of salty, garlicky vinegar. Read more about Aube Giroux's time with Sandy on Kitchen Vignettes.

If you’re looking for a use for all those green beans coming in right now, this classic pickle recipe from So Easy to Preserve from the University of Georgia Cooperative Extension is the way to go. If ...

Like the chipmunks and squirrels feasting on my garden, I get a little panicked when cooler September days arrive. Where did the summer go? Why did I not hike more mountains, bike more causeways, go ...

Dilly beans are zesty and crispy, with an irresistible twang of salty, garlicky vinegar. Sandy Oliver is an acclaimed food historian who has written many books about foodways and traditions of the ...

Don’t resort to wimpy celery ribs. The next time you make a Bloody Mary, try one of these incredible garnishes instead. Dilly Beans Makes about 1 quart Ingredients: 1 cup distilled white vinegar 1 ...

Of all vegetables that go by the term "bean," it's a pretty sure bet that the green string variety is the most popular. But for many, the experience with the green bean doesn't go much further than ...

WHAT YOU DO: Combine berries, sugar and vinegar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. As mixture thickens, stir frequently to prevent ...

Rarely has the discerning palate been assailed by a less pretentious offering: a raw string bean, pickled in vinegar and dill. Yet the Dilly Bean, touted as “the best idea since the peanut and the ...