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Make quick pickles in the refrigerator and keep them going all summer long.
I make the first big jar of these easy pickles as soon as my garden cucumbers begin to get ahead of me, which is usually around mid-July. I eat them on everything: in salads, on burgers, stuffed into sandwiches at the beach and even cold and crunchy...

One Tennessee farm is bringing lamb into the mainstream.
Farmers Elaine and Howard Dustin are animal people. That much is clear immediately as we meet them at their farm, Belfair Farms in Lawrenceburg, 90 minutes south of Nashville. Along with their 138 sheep, they have 10 dogs, 50 chickens, and eight horses...

Bright and green chimichurri takes the place of mint sauce in this modern version of roasted lamb.
The parsley, mint, and basil—and plenty of garlic—make a fresh sauce that stands up beautifully to the rich flavor of good lamb. Read more about lamb in this story from Edible Nashville....

Advice from a magical kitchen to yours—
Dear Kitchen Witch,
This might be a little bit outside of the traditional realm of the kitchen, but we are planning some camping trips this summer and I find packing and planning food for camping overwhelming and annoying. I feel like I spend so much money grocery shopping...