Every Tuesday in the Doctor’s Kitchen household, it’s salmon bowl night,” says Dr Rupy Aujla. “In this recipe we use a single ...

Chocolate-covered pickles may sound unconventional, but they’re the ultimate sweet snack you didn’t know you needed! Thi ...

Remove the preheated pan from the oven and carefully line it with a piece of parchment paper. Pour the potatoes out onto the ...

Adding spices and flavourings, such as mustard, peppercorns, cloves and coriander seeds, brings depth and flavour to pickle recipes.

Second Helping, a new weekly column that features a recipe previously published in the AJC, launches with chef Savannah Sasser's Dashi-Pickled Radishes.

Make the quick-pickle brine: In a medium saucepan, combine water, vinegar, salt and sugar. Heat over medium heat, stirring, until salt and sugar are dissolved. Remove saucepan from heat.

The pickle juice is packed with flavor and the acidity will tenderize the meat. You can use it on meats like pork or chicken. Make a ranch-style dressing. A lot of this recipe is to taste ...