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These pickles—from the minds behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal—will have the most vibrant color and snappiest crunch the day they are made.
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This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
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Here's 10 clever, witty tip jars that make us laugh—and earn baristas an extra buck
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For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
4.0
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This is an Italian classic, with a twist. Traditionally made with Marsala, I like to vary it by using Viognier, or even prosecco, as we do here. The wine adds a dimension to the custard and marries well with the sweet berries. If you don’t have a kitchen torch, skip the step where you sprinkle on the sugar and simply serve the custard spooned over the berries. If you use the broiler instead of a torch, the custard will get too soft.
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You need this spicy and deeply umami tiger bite sauce in your life.
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This recipe can be prepared in 45 minutes or less.
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5.0
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The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.
3.0
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A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.
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In Peru, Quinoa is one of the most nutritious grains cultivated by our ancestors, which we are once again sharing with the world.
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“This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings,” says chef Adam Evans. His method also works with skinless turbot, flounder, or sole fillets.
4.0
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Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.
5.0
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This cocktail is a refreshing, slightly bitter spin on the Pimm’s Cup, thanks to the addition of Cynar, a vegetal Italian liqueur.
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3.3
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Loosely based on the WHO’s rehydration formula, this DIY electrolyte drink with cucumber, lime, and mint is the perfect salve for hot summer days.
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Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger.
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This Parisian version of a Bialystoker tsibele (onion) pletzel, also called onion zemmel, onion pampalik, or onion board, is very similar to an Italian focaccia. Try this flat bread sprinkled with rosemary, and you will see how very close it is.
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