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.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.