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.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.