Makes about 3 cups This pickled carrot mix is shredded and prepared like a relish, for use on sandwiches, salads, and grain bowls, or as a filling for rice paper-wrapped summer rolls. Ingredients 1/2 cup rice wine vinegar 1/4 cup sugar 1 teaspoon salt 1 lb carrots, peeled and cut […]
Makes about 1 cup
Makes about 3 cups This relish will quickly become a refrigerator staple. Bright and acidic, this mixture of red onion and chiles is at home as flavorful garnish on tacos, but you’ll also love it mixed into the filling of deviled eggs, folded into a bright corn salad, or crushed […]
Makes 2 cups Ingredients 1 lb tomatoes, small dice 2 serrano chiles, seeded and minced 1 cup small dice red or white onion 1/2 bunch cilantro, chopped Juice of 2 limes 2 tablespoons olive oil 1 1/2 teaspoons kosher salt, or to taste Directions Combine all of the ingredients in […]
Makes about 3/4 cup Pistou is the subtly different French version of pesto, the fragrant Italian herb paste. While pesto typically includes nuts, pistou may or may not. The key ingredients for both are basil, olive oil, garlic, and cheese. In fact, the first version of pistou was essentially a […]
Makes about 1 1/2 cups Thanks to protein-rich beans and yogurt, this dip doubles as a perfect school lunch for the picky kid in your life. Pair it with carrot sticks, cucumber, bell peppers, and some multigrain crackers for an energy-packed meal. Ingredients 1 (15 oz) can white beans, drained […]
Makes 1 quart Use preserved lemons (flesh and rind!) in stews, soups, salad dressings, and even pastas. They will add an unexpected burst of brightness and a surprising savory element you don’t expect from lemon. 6 lemons 1/2 cup salt Juice of 6 lemons 1. Wash the lemons very well. […]
Makes 4 pints
Makes 2 pints Ingredients 2 jalapeños, stems removed, halved lengthwise 10 tomatillos (about 1 lb 8 oz), husked, rinsed & quartered 1 clove garlic, peeled 1 small white onion, peeled 3/4 cup (1 oz) coarsely chopped cilantro leaves & stems 1 small avocado, pitted, peeled & cut into large dice […]
Makes 1 cup Ingredients 3 unpeeled garlic cloves 1/3 cup canola oil, plus more as needed 1/3 cup red wine vinegar 1/3 cup extra-virgin olive oil 1 tablespoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper Directions Preheat the oven to 350ºF. Roast the garlic inside its […]
Makes 1 pint Ingredients 24 hazelnuts 21 almonds 2 cloves garlic 2 slices baguette, about ½-in thick 3 red bell peppers 2 plum tomatoes 3 tablespoons extra virgin olive oil 2 tablespoons chopped flat-leaf parsley 2 tablespoons sherry vinegar Directions Preheat the oven to 350°F. Roast hazelnuts, almonds, garlic, and […]
Makes about 4 cups This Mexican sauce is chile-based with the rich flavors of toasted nuts and seeds. Used as a condiment alongside, well, virtually anything, this salsa shines on quesadillas and eggs, rather than as a side for tortilla chips. This blend of chiles gives a spicy, smoky finish. […]