This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded...
Author: Anna Stockwell
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins,...
Author: Lannice Snyman
It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
Author: Gregory Gourdet
One-pot dishes are all about planning well and laying out your prep in a smart sequential order. The beauty of this dish is the vinegar, which is malty,...
Author: Hugh Acheson
Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.
Author: Najmieh Batmanglij
The brine will soften and sweeten the chiles and the chiles will infuse the vinegar, creating a, spicy, acidic ingredient for your next vinaigrette.
Author: Molly Baz
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...
Author: Greg Denton
These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want-heat, sweetness, and palate-gripping acid-but...
Author: Chris Morocco
Bryant Terry's spicy Jalapeño Pepper Jelly recipe makes homemade pepper jelly for spooning onto cornbread or even chicken.
Author: Bryant Terry
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for...
Author: Anna Stockwell