Gluten-Free

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

A gallon-size zip-top bag is the perfect vessel for storing the base while it chills.

Cutting the cauliflower into florets means the brine will absorb faster.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

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

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.

Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

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.

Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

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!

Slightly underripe plums? Add a touch more honey.

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.

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

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

You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.

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.

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.