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Watermelon season is a hard time for New Yorkers. It’s late summer, it’s hotter than ever, and the window air conditioners are barely working. It all makes that fat green globe nestled among its ...

Watermelon has got to be one of my favorite fruits — it's so underrated. When I was young and traveled to India every summer, I was fascinated by all of the veggies, fruits and chilies being sun-dried ...

This recipe is an old summer favorite.Watermelon rind sweet pickles 3 quarts watermelon rind (about 6 pounds, unpared, or 1/2 large melon) 3/4 cups salt 3 quarts water 2 quarts (2 trays) ice cubes 9 ...

A firm 4-pound watermelon should yield enough rind for this recipe. The pickled rind, which can include green and white parts and a thin layer of pink, can be stored in a resealable container and ...

Generous New Orleans chefs Eman Loubier, Stephen Stryjewski and Tory McPhail gave me more recipes than I could jam into our pages. Scroll down for recipes for Cochon's watermelon rind pickles and ...

If you follow food and cooking trends, you probably know that pickles are becoming very popular in the current culinary culture. “Pickles and fermented foods have been kitchen staples throughout ...

I am almost a little embarrassed to say this, but I have spent most of my life actively disliking watermelon. I knew it was a summer staple, greeted with oohs and aahs when it arrived at the table, ...

Some people might be eager to jump feet first into fall, and while we are easily convinced when we start seeing chic Halloween decor in stores, we always find ourselves swinging back into full summer ...

From "Southern Living Little Jars, Big Flavors" Instructions: Place watermelon cut side down on a work surface; slice into ¾-inch slices. Trim all but ¼ inch red flesh from slices. Reserve flesh for ...