As you know, we at JCarrot love pickles (try our quick summer pickle recipes here). Serious Eats shares some creative ways to use leftover pickle juice. They also conduct a jarred pickle taste test. See which pickle is the winner.
In this week’s New York Times dining section, Julia Moskin writes about how to use commonly discarded parts of vegetables. The Perennial Plate conveniently shares a recipe and video of how to make carrot top pesto.
Jon-Jon Goulian, author of “The Man in the Gray Flannel Skirt,” makes rugelach pinwheels on Cooking the Books.
The Kicthn shares Melissa Clark’s secret to super-smooth hummus.
Mark Bittman weighs in on the unhealthy food tax. We should tax unhealthy foods like soda, French fries, doughnuts and hyperprocessed snacks and “earmark [that money] for a program that encourages a sound diet for Americans by making healthy food more affordable and widely available.”
Michelle Obama will try to solve food deserts with super stores like Walmart, says CNN.