Eva Kolenko

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

Vinegar and strawberries become best friends in this flavorful infusion.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

For the most vibrant, striking hue, stick with one type of pepper.

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

Nothing could be simpler than combining ripe produce with the alcohol of your choice to reap the rewards months later. The technique also works with nonalcoholic liquids like honey or vinegar.

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

This amazing soufflé from Måurice Luncheonette is cakey on top, pudding-y on the bottom, tart all the way through.

The caramelized milk jam makes for a decadent little sandwich, but these cookies from Måurice Luncheonette are amazingly good simply eaten on their own.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.