And then there are bologna ... so our recipe calls for an Italian loaf, which, though it doesn't have sesame seeds, provides ...

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. Make the ...

Real bologna is to Oscar Mayer what Camembert is to a slice of Kraft cheese — or what a loaf of Avalon's Hastings Street Challah is to Wonder Bread. When living its best life, bologna is a finer ...

Sticky-sweet pork belly, tender, meaty shrimp, and bright, quick-pickled tomato ... salad," says 2021 F&W Best New Chef Matt Horn, of his wife Nina's popular recipe. "This is our take on the ...

The Garden While fried bologna sandwiches are popular here, I just couldn’t bring myself to list bologna anywhere on a list ...

Baudar uses the best that nature has to offer to bring unique and extraordinary flavors into every dish. The following excerpt is his recipe for pickled cattail shoots. This is a very basic recipe ...

At his restaurant, 1989 F&W Best New Chef Nobu Matsuhisa marinates the fish in a large amount of sake-miso marinade for two to three days, but this streamlined recipe delivers all the luxury and ...

Put the vinegar, celery, sugar and salt in a saucepan. Bring to the boil for a couple of minutes, then remove from the heat and set aside to infuse and cool. Place the eggs in a large saucepan and ...

Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within two weeks.