Easy

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves. This recipe is from Gunpowder, an Indian restaurant in London.

Haiga mai has become a middle-of-the-road alternative for many health-conscious Japanese households. The appearance and taste is close to that of fully polished rice, but haiga, the nutrient-rich germ, is left intact (though the hull has been removed).

Spread this easy compound butter on waffles, pancakes, and French toast for sure, but it's also great on a ham and cheese sandwich.

This savory, addictive dressing will taste good on just about anything, including cold noodle salads.

The two flavors, miso and mustard, make an unlikely but incredibly delicious pair.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish. This recipe is from Lord Stanley in San Francisco, CA.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry. This recipe is from Gunpowder, an Indian restaurant in London.

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. This recipe is from Gunpowder, an Indian restaurant in London.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

This compote would be quite fine on toast.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Rhubarb’s signature tartness is actually brought down by pickling!

Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.

Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. I call it The Barbecue Burger; you might call it smoky nirvana.