When vegetables are roasted, their flavors intensify or–in the case of garlic and eggplant–become sweeter. The reason for this is that natural moisture evaporates and the vegetables’ natural sugars caramelize slightly. Make sure the vegetables are placed in one layer, so they brown evenly. (If they’re piled up, they’ll steam instead of roast.) When roasting […]

The perfect combination of sweet and tart, thinly sliced bread and butter pickles are the quintessential all-purpose sandwich toppers, delivering lots of big, punchy flavor in a small package. They make such a satisfyingly crunchy snack that—if you’re anything like me—you’ll soon graduate from layering them in sandwiches to munching them straight from the jar. […]

Once you start making them, you begin to see pickle potential in just about everything. That—and an overabundance of fast-growing yellow squash—is what inspired my sister, Judy, to make these unusually gratifying sweet squash pickles. I call for yellow squash here, but you can use any kind of summer squash, from Sundrops and pattypans to […]