Wasabi, that greenish Japanese horseradish familiar from sushi bars, has many more uses than just accompanying raw fish. It adds a spicy edge to all sorts of foods without the heaviness of bottled ...

Once the centerpiece on the tables of czars, coulibiac has a storied past. The pastry-wrapped parcel of fish and various layered fillings started its life as kulebyaka, a Russian delicacy, before ...

To make the dill pickled onions, place the onion, lemon juice, sugar, dill and a generous amount of salt and pepper in a bowl and toss well. Set aside. Combine the chilli, salt, sesame and mint. Brush ...

This dish reminds me of spring, when the peas are in season. The briny pickled ramps and fresh peas bring bright spring flavors to this simple and elegant salmon dish. Technique tip: Use a skewer to ...

To make the quick pickled red onions, place the onion, vinegar, salt and pepper in a non-reactive (glass or ceramic) bowl and allow to stand for 20 minutes. While the onions are pickling, make the ...

In an effort to capture the freshness of the season, this is the time of year for putting up. Friends and neighbors have been sharing their favorite recipes for wild berry jams, canned tomatoes with ...