Cold-Brined Vegetables with Jalapeño
Jarren Vink
Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
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.