Herbs & Spices

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.

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

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

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.

Go with a Brut style (the driest) when picking out your Prosecco for max refreshment.

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

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

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.

How do you make iced coffee even better? Add rosemary simple syrup, cream, and shake it up, baby.

Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

Best with a vinegar-y hot sauce, like Tabasco or Crystal.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

To use loose leaf tea, substitute ½ teaspoon per bag.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

Dip strawberries into the creamy thing first, then the crunchy one.

Dip strawberries into the creamy thing first, then the crunchy one.