Jarren Vink
Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
This piquant French sauce comes together in the blender in just five minutes.
With homemade quick pickles, this will be your new signature side dish.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.