Ari Weinzweig's post about finding fresh fruit in Serbia--that is, fresh-tasting fruit preserves from Serbia--reminded me that some of the best jams I've had have come from Serbia and Czechoslovakia.

You can transform bitter, unripe green walnuts into tangy and delicious pickled fruit, says gourmet chef Eberhard Braun. His top ingredient is time. It is an ideal way to use any unripe walnuts or ...

Fill a large pot with water; add salt and bring to a boil. Add green beans, cover, and cook for about 4-5 minutes or until crisp-tender. Drain and transfer beans to a large bowl; toss with oil, cheese ...

1. Trim the green beans to remove the tough stem end, but leave the delicate “tails” intact. Cut the beans into 3-inch pieces. 2. Put 2 quarts of water on to boil in a large saucepan at high heat. Add ...

This Thanksgiving side is as simple as it is delicious. Recipe by Amelia Saltsman from the November 2009 Thanksgiving issue of Bon Appetit magazine. Makes 8 servings. Remove peel from lemon with ...

Celeriac — or celery root — is a gentle way to usher in fall without going full pedal to the metal with pumpkin-spiced everything. Its subtle celery flavor pairs beautifully with tangy green apple and ...

Craving a delicious and hearty sandwich? Our Ultimate Egg Salad Sandwich is packed with protein-rich garbanzo beans, crunchy walnuts, and a medley of fresh veggies. Perfect for lunch or a light dinner ...

They seem easy to overlook -- how special can a nut be? -- but every fall I look forward to the new crop of walnuts. Get them now, when the meat is sweet and slightly creamy and they haven’t had a ...

French cuisine treats green beans with respect. They cook them until they are bright green yet close to fork tender. Quickly drained, they are tossed with fresh herbs. Often fresh tarragon is the ...