Pickle brine is an incredibly useful scrap. Once you start using it—in potato salad!—you might find yourself running out of brine before the jar of pickles.
whole-grain mustard
Halibut with Coarse Mustard and Rosemary Sauce
Although halibut is a relatively mild fish, the firm texture makes it hearty enough to stand up to bold sauces.
Braised Short Ribs with Moxie Beans
Long, cold New England winters would be unbearable if it weren’t for braises. There’s a solid six months between picking the last of the summer’s tomatoes and trimming the first spear of asparagus, and during that time I turn to sturdy long-cooked recipes like these short ribs, which have the added benefit of warming your kitchen as they cook. This is a recipe intended for a cold day, when the wind is blowing sideways and the snow shoveling feels never-ending.
Slow Cooked Corned Beef and “Cabbage” Stew
Try this simple stew for your St. Patrick’s Day dinner, and make your family feel lucky. In this slow-cooker supper, Chris Prosperi swaps out the traditional cabbage in favor of its mini-cousin, Brussels sprouts.
Potato Salad with Radishes & Crispy Bacon
Alex Province is an Ina Garten fan and likes to make a version of her potato salad. We think it’s a refreshing twist to use fresh radishes to give it that onion-like crunch. (It was also Alex’s imaginative idea to use a jar of Indian ghee (butter) for a potato salad, and to add curry […]
