1. Season your tomatoes: Slice your tomato into thick ½-inch slabs. Season both sides generously with salt and pepper. Sprinkle with sesame seeds, then let them sit for a few minutes while you prep the...

1. Mix and chill: In a medium bowl, stir together one packet French onion soup mix, ⅔ cup dill pickle Ayoh,  ⅔ cup labneh, and 2  sliced scallions. Keep chilled until serving. 2. Serve it...

A BLT’s crunchier, tangier, pickle-pilled cousin, built for the kind of lunch that makes you stand over the cutting board and go completely silent. We’re talking crisp, salty bacon, cold slabs of iceberg, sharp little...

Hot dogs, three ways: spicy, mustardy, and pickle-forward. Grill the pack, toast the buns, pile them high, and let everyone grab their favorite.

A show-stopping summer pasta salad with Hot Giardinayo, rigatoni, mozz, olives, soppressata, artichokes, peppers, and herbs.

Juicy grilled chicken marinated in Dill Pickle Ayoh, served over a bright, summery salad of tomatoes, nectarines, and pickles with crispy rice for crunch. It’s tangy, sweet, smoky, and made for eating outside.

Buttery toasted white bread stuffed with creamy Hot Giardinayo pimento cheese, soft scrambled eggs, juicy tomato, and lots of fresh dill. It’s spicy, rich, and very brunchy. Best served with a little arugula salad and...

A cold, crunchy, deli-style pasta salad loaded with Genoa salami, iceberg lettuce, chickpeas, basil, Parm, and a punchy Dijonayo vinaigrette. It’s part antipasto platter, part pasta salad. Most importantly, it's exactly the kind of dish...

A crispy chicken cutlet sandwich stacked on toasted ciabatta with spicy Hot Giardinayo, juicy marinated tomatoes, basil, lemon, and lots of Parm. It’s chicken parm in full summer mode: crunchy, saucy, bright, and wildly sandwichable.

A summer grilling situation with a little bit of drama: shrimp and torn bread get skewered, charred, and dragged through a bright pickled melon salad that soaks into every crispy-edged bite.