4 to 6 servings With a little soy sauce and savory spices, these pickles have a deeper flavor that other quick pickles. We’ve used a colorful blend of cauliflower, radishes, carrots, and cucumbers, but you can use nearly any veggie you can imagine with this brine. Remember, when you finish […]
Makes 30 pieces
Makes 4 to 6 servings The key to good fried rice is using leftover rice, which is drier than freshly steamed. In the interest of keeping it simple, our favorite strategy is to keep a zip-top bag in the freezer where you can empty leftover rice from take-out or home-made […]
Makes 1 cup This staple vinaigrette comes in handy whether you’re dressing lettuce greens, noodles, or even just steamed green beans. The fermented black beans, found at the Asian market or online, add saltiness and a savory depth of flavor, but you can leave them out if you don’t have […]
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.
Cucumber Salad Makes 12 servings
Makes 8 Servings
Makes 4 servings In Peru, choclo can be found as an accompaniment to nearly any dish, and in this chilled salad, it marries with soybeans and seaweed inspired by this Peruvian-Japanese fusion dish. Look for frozen choclo at specialty markets or online. Don’t mistake it for the crunchy, corn-nut-style commonly […]
Makes 8 Servings Salad Rolls Salad Filling Dipping Sauce
Makes 2 quarts Swing by your local farmers’ market to find heirloom varieties of yellow tomatoes in the fall. While you are there, pick up a few extra pounds to core and freeze whole so that you can make this soup throughout the winter. If you can’t find yellow tomatoes, […]