Side

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.

This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.

This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

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

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.

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.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

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.

Salty, crunchy, and herbaceous. You won’t be able to get enough of it. We promise.

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.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

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