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" On any given day in the test kitchen, we might test up to ten or more different recipes, from sweet to savory, appetizers to desserts to drinks, all at least 6 months ahead of time. For example, on a day like today, when the temperature in Central Park is expected to hit 90\u00B0F, my colleague Genevieve is busy baking up batch after batch of Christmas cookies. So, to say that we generally don&amp;#039;t need to bring our own lunch is an understatement. But there are those occasions when all the work is being done at our desks in front of our computers, and there&amp;#039;s nothing cooking. Recently, on one such day as lunchtime approached, we all started to sense an unfamiliar feeling - hunger (we&amp;#039;re an extraordinarily lucky bunch here). Our very kind and talented intern Kate offered to make us a tuna salad. With it, she served up some pickles that had been overlooked in our fridge for a month or so. As delicious as Kate&amp;#039;s salad was, those pickles made the meal! Sweet, spicy, salty, but not too far in any one direction, they were just the thing to perk up our sandwiches. Check them out\u2014they&amp;#039;re called Wickles Pickles, made from an Alabama company&amp;#039;s 80-year-old secret family recipe. Try them with your favorite sandwich, or pair them with our Italian Tuna and White Bean Salad. You may not work around food all day, but that doesn&amp;#039;t mean you can&amp;#039;t appreciate a good pickle as much as we do! "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a22383/pickles/>