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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.