Are you the type to steal pickles off your pals’ plates? Then these are the recipes for you!
15 Recipes for Pickle Fanatics
Month: August 2025
I Asked 3 Farmers for the Best Way to Store Tomatoes—This Is the Step You Should Never Skip
If only our favorite produce were like our clothing and came with tags that list detailed care instructions. Instead of “machine wash cold; lay flat to dry,” the directive might be “store in the crisper drawer; wash just prior to use.”
Alas, fresh fruits and vegetables don’t come with such helpful advice, nor can tell us how they like to be treated, so it’s up to us—as the lucky ones who get to enjoy them—to study up on how best to store them. Instructions vary widely. Some items benefit from cool storage, while others wilt in the fridge (ahem, fresh basil). A few are fine to wash in advance and store, but most last the longest when you skip the washing until you’re ready to savor the fruits (or vegetables) of your labor.
Since we’re in the heart of fresh tomato season, which spans May to October in most parts of the U.S., we thought it was high time to brush up on how to store tomatoes. This time, we decided to go directly to the source: the people who grow them. Here’s what three farmers had to say.
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Stuffed Sub Salad Sandwich
While I love the classic sandwiches, it’s always exciting to come across a creative idea or method. The newest sandwich concept I’ve discovered is a stuffed sub salad sandwich, but I like it for even more than its novelty. Stuffed sub sandwiches are inspired by the sandwiches at the Texas chain Bread Zeppelin. There, customers watch as their choices of cool, fresh chopped salads are assembled and then stuffed inside crusty, chewy, hollowed-out baguettes.
The baguettes baked at Bread Zeppelin are more than four inches across and twice that in length, which means they hold a lot of chopped salad. This inspired recipe makes two smaller sandwich halves using a regular baguette you can find at your local store or bakery. It holds a classic deli blend of diced turkey, bacon and peppercorn ranch dressing along with veggies, pickles and peppers. The chopped texture means you get a bit of each ingredient in every bite. Prep and stuff one of these sandwiches for your own lunch—or to share with someone lucky!
Continue reading “Stuffed Sub Salad Sandwich”I Tried 5 Cheap Frozen Pizzas, and This Is the One I’ll Grab Again
For most, frozen pizza is a nostalgic food that harkens back to childhood when things were simpler and food tasted best when it came shrink-wrapped in plastic. But sometimes as adults, that need for a slice hits, whether you’re simply craving the trusty combination of crust, sauce, and cheese or you’re in a pinch for a quick meal. Frozen pizza can be a delicious lunch or dinner option—either straight out of the oven or with an upgrade or two to make it extra delicious.
Continue reading “I Tried 5 Cheap Frozen Pizzas, and This Is the One I’ll Grab Again”Taco Pie
This taco pie is a quick, easy meal that is very filling. Some people will also top it with regular taco toppings such as lettuce, tomatoes, black olives, etc. It also is great as leftovers for lunches. Serve with taco sauce.
Allrecipes
29 Creative Hot Dog Recipes for Your Next Cookout
Cookouts may call for classics, but that doesn’t mean you have to stick with traditional preparations. These hot dog recipes reinvent the humble frank with bold toppings and all-new formats. We go beyond ketchup and mustard with fun twists on pigs in a blanket, creative ideas for buns, and gourmet fixings inspired by the best hot dogs from every state. These hot dogs are stuffed, wrapped, and crisped into next-level comfort food.
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The French Slow Cooker
Plug it in and Cook with French Flair
“I’d bet that if French cooks could get their hands on Michele Scicolone’s French Slow Cooker, which is filled with smart, practical, and convenient recipes, they’d never let it go.” — Dorie Greenspan, author of Around My French Table
With a slow cooker, even novices can turn out dishes that taste as though they came straight out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised beef with mushrooms. Chicken with forty cloves of garlic. Even bouillabaisse. With The French Slow Cooker, all of these are as simple as setting the timer and walking away. Michele Scicolone goes far beyond the usual slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and Green Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how about Ginger Crème Brûlée? With The French Slow Cooker, the results are always magnifique.
California Tamale Pie
Total Time
Prep: 15 min. Cook: 6 hours
By Joy Manning
Recipe by Patricia Nieh, Portola Valley, California
Tested by Taste of Home Test Kitchen
Taste of Home’s Editorial Process
Updated on Jul. 01, 2025
California tamale pie is everything you want from a slow-cooker supper: tender, packed with spiced meat and creamy cornmeal, and pulled together by plenty of melted cheese. The ground-beef base is seasoned with cumin and chili powder, then mixed with chunky salsa, black beans, sweet corn and briny olives. As the cornmeal mixture cooks, it thickens into something like creamy polenta. It’s hearty without being heavy, with a texture that lands somewhere between casserole and chili.
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50 Creative Canned Biscuit Recipes
Canned biscuits are delicious without any alterations. The fluffy texture and flaky layers are just at home on a breakfast plate with sausage gravy as they are at dinner with a platter of fried chicken. But like any good shortcut ingredient, they can also be cut, rolled, flattened and used in so many different canned biscuit recipes that you could try a new one every week. This collection explores all the creative ideas for canned biscuits, so you can make a snack, dinner or side dish without much work or planning.
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The Italian Slow Cooker: 125 Easy Recipes for the Electric Slow Cooker
Finally, a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a bestselling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food.
Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.
Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.
Good Food, Good Meat, Good God, Let's Eat! 