Editor’s tip: For a more traditional flavor, add a few teaspoons of dill seed. You can also heat things up with crushed red pepper, black peppercorns and garlic. To start, place the zucchini and onion ...

Have you ever taken a bite of a perfectly crisp and tangy pickle and felt your taste buds do a happy dance? Enter Zucchini Bread and Butter Pickles. No, we are not talking about zucchini bread with ...

Where have all the pickles gone? It wasn’t so long ago that every well-dressed American dinner table was bejeweled with an assortment of them -- emerald green tomatoes, ruby red beets and opalescent ...

Even with too much or too little rain, insect infestations and every other kind of threat to our gardens, there are some crops that reward us in abundance. And as wonderful as that is, we can eat ...

When a friend gave me a 20-pound box of zucchini, I was in an upper ring of Zucchini Heaven. First, I dug through my mother’s old Farm Journal canning book and made a double batch of what are ...

We’re serious about keeping farmers market produce on the menu all year long. Alexandra Stafford of Alexandra Kitchen shows us how to store, prep, and make the most of it, without wasting a scrap.

BON APPETIT: "Enjoy my lemon lime zucchini snacking cake at breakfast, as a teatime treat or for dessert," writes Ashley English, in her latest column. "Flawless on its own, try adorning it with ...

Note: At San Francisco’s legendary Zuni Cafe, they serve these pickles with hamburgers, and you should, too. But they’re also wonderful as an accompaniment to pate or a cheese platter. 1 pound medium ...