Fresh dill pickled cucumbers are hard to come by these days. Though Americans consume 5.2 million pounds of them annually, most of the ones we buy in the grocery store are canned in a jar — nothing like the fresh, sweet-and-sour homemade delicacy we used to enjoy.Pickling cucumbers likely started thousands of years ago in…| Food Republic
Sometimes when pork and beef put aside their differences, the result can be so beautiful to behold it will change your whole outlook on lunch. Am I tired of sausage, reporting on it from Germany all of last week for two outlets and having spent most of yesterday putting together a sausage gallery you should…| Food Republic
Dark, tender, and naturally lean, venison meat is packed with rich, earthy, and complex flavors, all of which work exceptionally well in meatloaf.| Food Republic
It took a while for me to appreciate the joy of a boiled hot dog in a warmed bun, topped with biting yellow mustard that’s the perfect foil to sweet, tangy, creamy coleslaw. Slaw dogs first popped up in West Virginia in the early 1920s and became popular in that region during the Great Depression, when hot dogs and cabbage were affordable for most struggling families.| Atlanta Magazine
