Fried Pickles with Cajun Dipping SauceFried pickles burst onto the food scene in the early 1960s, ready to take their rightful place in the culinary world. After the first printed recipe in the Oakland Tribune in 1962, this southern favorite spread like wildfire throughout the country. Over 50 years later, deep-fried pickle slices can be found at state fairs, food festivals, drive-ins, local restaurants, and homes alike. A versatile appetizer or side, this homemade fried pickles recipe pairs perfectly with a creamy Cajun dipping ...
Why Duke’s Mayonnaise MattersIn many of the most popular restaurants below the Mason-Dixon line today, diners can practically trace the sprigs of parsley garnishing their plates to the wholesome hands of local farmers. So it’s surprising when the same chefs who preach about heirloom seeds and heritage animals embrace a factory-made food. But one variety of mayonnaise still arrives at upscale kitchens from Texas to Tennessee in decidedly non-artisan plastic tubs. Duke’s mayonnaise has been a staple below the Mason-Dixon l...
BLT Pasta SaladAs the days grow longer and the temperature creeps into near-triple digits, the craving for a sandwich that’s simple yet flavorful, savory yet refreshing starts to make itself known. With just three essential ingredients, a BLT’s simple preparation belies its complex flavor and textural multiplicity. Juicy, fresh-off-the-vine tomatoes, crispy smoked bacon, and cool, crunchy lettuce form a simple yet tried-and-true base. Just add a generous swath of tangy Duke’s Mayonnaise on each slice of thi...
Fried Pickles with Cajun Dipping Sauce
Fried pickles burst onto the food scene in the early 1960s, ready to take their rightful place in the culinary world. After the first printed recipe in the Oakland Tribune in 1962, this southern favorite spread like wildfire throughout the country. Over 50 years later, deep-fried pickle slices can be found at state fairs, food festivals, drive-ins, local restaurants, and homes alike. A versatile appetizer or side, this homemade fried pickles recipe pairs perfectly with a creamy Cajun dipping ...
Why Duke’s Mayonnaise Matters
In many of the most popular restaurants below the Mason-Dixon line today, diners can practically trace the sprigs of parsley garnishing their plates to the wholesome hands of local farmers. So it’s surprising when the same chefs who preach about heirloom seeds and heritage animals embrace a factory-made food. But one variety of mayonnaise still arrives at upscale kitchens from Texas to Tennessee in decidedly non-artisan plastic tubs. Duke’s mayonnaise has been a staple below the Mason-Dixon l...
BLT Pasta Salad
As the days grow longer and the temperature creeps into near-triple digits, the craving for a sandwich that’s simple yet flavorful, savory yet refreshing starts to make itself known. With just three essential ingredients, a BLT’s simple preparation belies its complex flavor and textural multiplicity. Juicy, fresh-off-the-vine tomatoes, crispy smoked bacon, and cool, crunchy lettuce form a simple yet tried-and-true base. Just add a generous swath of tangy Duke’s Mayonnaise on each slice of thi...
