Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Eugenia Bone

Eugenia Bone is a cookbook author, food writer, and recipe developer who has written for The New York Times, ForbesLife, and Sunset. Her latest book, Well-Preserved, came out in May. She also writes a food blog of the same name for The Denver Post.
  • Recipe

    Cannellini Beans with Tuna and Pickled Cipollini Onions

    Crunchy pickled onions, smooth, starchy beans, and luscious oil-packed tuna are delicious together in this ready-in-minutes dish. Serve it alongside roast chicken or turkey, or as a light lunch with…

  • Recipe

    Pickled Cipollini Onions with Chile and Cloves

    Available throughout the winter, cipollini onions vary in size, so choose the smallest ones you can find, preferably all the same size. Pickled, they’re great in composed salads, stuffed into…

  • Recipe

    Sweet-and-Sour Pork Chops with Pickled Fennel

    Here, pickled fennel brightens up a simple weeknight pork chop supper. You'll need to prepare the fennel and refrigerate for three days before using. The tangy flavor boost is completely worth…

  • Recipe

    Pickled Fennel with Mustard and Peppercorns

    Tangy pickled fennel is a good match for fish and seafood. It’s also great with roasted lean meats like chicken and pork.

  • Recipe

    Pickled Mushroom and Gruyère Pizza

    An unexpectedly delicious combination of nutty Gruyère and tangy pickled mushrooms makes this simple pizza a knockout. Served with a green salad, it makes a quick vegetarian dinner for two.

  • Recipe

    Pickled Mushrooms with Garlic and Herbs

    Use as many varieties of mushrooms as you can find for the best flavor and texture.

  • Recipe

    Tomato Ketchup

    One of the best things about making your own tomato purée is that it easily becomes homemade ketchup, which is better-tasting and healthier for you than commercial ketchup.

  • Recipe

    Tomato Purée

    Depending on the water content of your tomatoes, this purée may be thinner than store-bought canned versions. You can use your homemade purée in any recipe calling for canned, but…

  • Recipe

    Dried Morels

    To keep fresh morels for a day or two before drying, put them in a loosely closed paper bag in the refrigerator. This recipe can be easily adapted to work…

  • Recipe

    Fresh Berry Syrup

    This master recipe works well with a variety of summer berries. The thickness of the syrup will depend on the berries you use: Some are juicier, resulting in a thinner…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial