Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Author: Andy Baraghani
Author: Bruce Aidells
Author: Mark Bittman
Author: Floyd Cardoz
Author: Bon Appétit Test Kitchen
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Author: Molly Baz
Author: Tony Maws
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch...
Author: Anna Stockwell
Author: Julia Child
Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.
Author: Andy Baraghani
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs,...
Author: Greg Denton
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Harley Pasternak, M.Sc.
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.
Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.
Author: Andrew Chase
Author: Melissa Hamilton
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
Author: Michael Lindley
Author: Linton Hopkins
Author: Rebecca Charles
Marcy Masumoto's go-to recipe requires just five basic ingredients: fruit, sugar, vinegar, cinnamon, and cloves.
You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.
Author: Molly Baz
Use your Instant Pot to prep these cumin-spiced ribs over the weekend, then save them (and their flavorful juices!) to grill for a quick weeknight dinner.
Author: Anna Stockwell
If you've ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen. Yes, it takes longer to cook, but it's foolproof, and you don't even need to let the...
Author: Anna Stockwell
Author: Ruth Cousineau