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09/06/2009
Pickled Shiitakes
These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks.
Issue #123
10/15/2012
Roasted Oysters with Green Tomato Pickle and Cranberry-Horseradish Relish
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
Issue #151
06/29/2011
Potato Salad
This cool, creamy potato salad is spiked with pickle relish and red onion.
Issue #139
12/19/2007
Chicken Salad, Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisée on Multigrain Bread
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
Issue #108
12/17/2010
Southern-Style Deviled Eggs
The secret to making these traditional Southern deviled eggs, from a recipe shared by home cook Sandra Livesay of Tarboro, North Carolina, is the addition of Durkee Famous Sauce and sweet pickle relish.
Issue #135
11/30/2009
Pickled Cranberries
Preserving cranberries is the best way to enjoy the tart, acidic fruit well after its short growing season is over.
Does Not Apply
Source: The Seattle Post-Intelligencer
09/11/2012
Pimento Cheese Sandwich
Classic Southern pimento cheese makes for an excellent lunchbox sandwich with lettuce and tomatoes. Author Rachel Wharton uses Rick's Picks brand of pickled red peppers in this sandwich, but if you can't find them, use regular jarred pimientos in brine.
Issue #137
03/10/2009
Onions Three Ways
Each of these delicious preparations (from New York City’s Gramercy Tavern) for the humble onion possesses a unique character.
Issue #119
01/08/2013
Bamonte's Pork Chops with Pickled Peppers
These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s.
Issue #153
03/19/2011
The Dagwood
This catchall for whatever ingredients you might have on hand was inspired by the towering sandwich that the character Dagwood in the syndicated comic strip "Blondie" liked to eat.
Issue #137
06/18/2010
Roast Duck Bao
Chef Jose Garces, of Philadelphia's Amada Restaurant, fashions a modern mix of Oriental flavors, with which succulent duck, roasted to perfection, is served in an updated traditional style within steamed bao topped with zesty togarashi mayonnaise and pickled carrots.
Does Not Apply
01/25/2012
Oyster Po'boy
The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich, the recipe for which comes from Crabby Jack's restaurant in Jefferson, Louisiana.
Issue #144
04/15/2010
Green Tomato Relish
Not all relishes are sweet. This chunky version, seasoned with cilantro and cumin, makes a great alternative to salsa—dig in with chips, mix it into guacamole, or use it to top quesadillas and tacos. Or, go with the relish concept and use it on a cheeseburger in place of ketchup and a pickle.
Does Not Apply
Source: Farmgirl Fare
10/20/2009
Beer-Braised Pulled Pork Sliders
These two-bite snacks are loaded with savory pork and topped with tangy pickled carrots that add great flavor and color.
Does Not Apply
Source: Chow
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