Skip to main content
Epicurious

Rhubarb Pickles

There were always barrels of pickles at the flea markets my parents took me to when I was growing up. My dad loved half-sours; my mom loved sweet pickles; I loved both. Mom would cut both kinds in half and stick them together, so I’ d get two flavors in every bite. This is my homage to those days, made with one of my favorite ingredients.

Cooks' Note

If you can find persimmon vinegar in a Korean market, use it in this recipe, as I do. Add 1/2 cup, and reduce the amount of the sherry and rice vinegars to 1/4 cup each.

Read More
Rosemary and Dried Cherry Pork Chops
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Brussels Sprout Pasta
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Frijoles Peruanos (Peruvian Refried Beans)
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
French Silk Pie
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.