Whenever a dish needs a pop of brightness, acidity, or color, I turn to the trusty jar of pickled red onions in my fridge.

Often we get in a rut when cooking for food allergies. With little additions like this, we can take normal meals — like a ...

Pickled foods go beyond just pickles. Explore the vast world of traditional and cultural pickled foods, from Korean kimchi to ...

Make the pickles: Place onions and oregano in a pint jar or container. Add warm brine to cover. Place lid on jar and seal. Transfer to refrigerator. Let chill 4 hours before using.

Cheryl Slocum is a James Beard Award-winning food ... onions between two slices of buttered white bread. Served raw, red onions fully reveal their spicy, somewhat fierce taste. Yellow onions make ...

While the lamb is roasting you can prepare the accompaniments. To make the picked onions, peel and very thinly slice two red onions. Heat the white wine vinegar, sugar and salt over a medium heat ...

To make the pickled red onion, place all of the ingredients in a bowl and set aside. To make the paneer, place the paneer, cumin, red chilli powder, tomato ketchup, ginger, coriander and cornflour ...

The chef said he always makes sure to have some grits, a porridge made from ... with some fresh arugula to help balance all the cheese. I also added some quick-pickled red onion on the side ...