These brothy beans are inspired by a recipe that Food52 cofounder Merrill Stubbs makes—they’re a stripped-down, vegetarian take on hers.
I never feel deprived when I make butternut or zucchini squash noodles, sold in the produce section at supermarkets. Add garlic, lemon, and shrimp and a light sprinkle of cayenne, and you’re on your way to a healthier you.
Nobody cares that the Thanksgiving turkey is dry and the mashed potatoes are lumpy when you’ve got a gravy this rich and nuanced to pour over them.
This antipasto-like relish can be as salty, tangy, or spicy as you like, depending on the pickled peppers you choose.