Jalapeño-Cilantro Pickled Corn
Eva Kolenko
Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.
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.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
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.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
With homemade quick pickles, this will be your new signature side dish.