These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours. In a few simple steps, an everyday kitchen staple is transformed into a crowd-pleasing, aromatic ...

Amidst a social media storm of so-called expert advice and caution about eating anything anywhere, and hype about grounding ...

Carrots weren’t always orange. In fact, the first carrots ever grown were more like roots: purple or yellow in color, with a forked shape and woody taste. Thanks to Dutch farmers in the 16th and 17th ...

In a saucepan, toast the coriander seeds over low heat until fragrant. Add the vinegar, sugar, salt and 1/4 cup of water and cook, stirring, until the sugar dissolves and the brine is warm. Stir in ...

These quick pickles are a foil for rich foods. They are often served alongside fried foods and are piled atop meat-filled banh mi sandwiches. If you like, use julienned daikon along with the carrots.

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

If you've ever found carrot coins swimming around with your jalapeño slices and thought the canning company was doing it just to bulk up the product's weight ... you're partly right. However, there's ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...