Pickled vegetables are great to have in the fridge as a go-with-everything condiment; try them on sandwiches or burgers, in place of olives at a cocktail party, or alongside Falafel with Tahini Sauce (page 29). A quick brine made of rice vinegar, sugar, and water gives your favorite crisp vegetables a sweet-and-sour flavor. They’ll keep for up to three months in an airtight container in the refrigerator, and the recipe can easily be doubled if you want to prepare a bigger batch. The vegetables in the recipe below are my favorites, but feel free to mix it up by adding others such as raw baby corn, zucchini, or beets. One batch of brine will be enough for any one of the suggested vegetables, below.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.