Considering that traditional cabbage kimchi takes at least 3 days to make, this 1-day version is considered quick. The finished cucumbers are salty, tangy, slightly spicy, and utterly delicious.
This recipe is great for weeknights. When you have more time, use the technique as a springboard to create more complex dishes, such as Braised Carrots, Red Onions & Bell…
The trick to quick-cooking collards (which are typically braised slowly for tenderness)is cutting them into very thin slices. All these need is a quick spin in a hot pan with…
Ribbony mafalda pasta captures briny ricotta salata, tangy vegetables, and nutty roasted chickpeas for great flavors in every bite.
Although young peas are better, you can use mature peas here—just cook them longer. And you can use pea broth instead of chicken broth. You can serve this dish with…
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