These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
Author: Lillian Chou
Cool and creamy salad dressing flavored with cucumbers and herbs.
Author: Allison - Celebrating Sweets
Author: Melissa Roberts
This is a very simple way to make wonderful rice in under an hour. It is a technique favored around the Caspian, where rice is eaten for breakfast, lunch, and dinner.
Author: Najmieh Batmanglij
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
Author: Molly Stevens
Author: Diane Rossen Worthington
Author: Michael Smith
Author: Mark Bittman
Author: Susan Feniger
Author: Jeanne Thiel Kelley
Truly the EASIEST recipe for haricots verts! This sautéed haricots verts recipe takes just 2 ingredients + is on the table in 10 min.
Author: Emily Dingmann of myeverydaytable.com
Author: Ruth Cousineau
Author: Maneet Chauhan
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.
Author: Ruth Cousineau
Rhubarb's signature tartness is actually brought down by pickling!
Author: Lily Freedman