A garlicky spiced brine lends depth to these pickled carrot slices, and a final sprinkling of fresh dill adds spark.
Author: David Tanis
Author: Amanda Hesser
Author: Moira Hodgson
Author: Mark Bittman
Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned. It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.
Author: David Tanis
Author: Florence Fabricant
If you make pesto my way -- blanching the basil quickly and shocking it in ice water -- you'll find that it stays bright green and that it tastes every bit as fresh as when it's made with raw basil. It...
Author: Tom Colicchio