Of all the creative ways to use hard-boiled eggs, perhaps the most colorful is to pickle them in beet juice. Not only does beet juice dye the whites of hard-boiled eggs a beautiful bright pink, but it ...

These delicious recipes are just the beginning of the wonderful things you can do with the planet’s most exuberantly hued root. Few foods are as instantly festive as the earthy-sweet, richly hued beet ...

Lucy Brazier from River Cottage has been preparing her festive larder since September – and one of the most important things she keeps stored away is a flavoursome jar of pickle. This red cabbage and ...

Instructions: Bring the vinegar, beet slices, sugar, salt, peppercorns, bay leaf, clove and 2 cups water to a boil in a small saucepan over medium-high heat, stirring until the salt and sugar are ...

1. Gently place 12 eggs into a pot of cold water. Bring the water to a boil. Remove from heat and set aside for about nine minutes. 2. In a medium saucepan, over medium-high heat, bring water, vinegar ...

Take a boring hard-boiled egg and turn it a beautiful shade of magenta — while at the same time imparting a sweet tangy flavor. That’s the beauty of pickled red beet eggs, a favorite and familiar ...

Apparently I’m not just a suggestible eater, but I’m a suggestible cook as well. Last week I answered an Ask Evan question about what to do with pickled eggs. I became so intrigued with the idea of ...

Getting your Trinity Audio player ready... I’m writing this column from Durham, N.C. Everything in the South has extra flavor. The pace is slower here (because believe me, you never rush the social ...

Pickled beetroot is a classic of the cuisines of Eastern Europe and Russia, it is indispensable as a delicious ingredient for borscht and a fragrant snack. Traditionally, it takes several days to ...

Preheat oven to 400°. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes. Whisk ...

When I was younger, Good Fridays were always set aside for dying eggs at my grandma’s house. Her kitchen would be permeated with the odor of vinegar before 8 a.m. An enormous enamel canning pot would ...