Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Chef David Chang of Momofuku serves these crunchy pickles as a snack, but they would also be great on a sandwich piled high with roast beef.
Special equipment: If you have a mandoline and are comfortable using it, this is a perfect time to pull it out because it’ll help you get uniformly thin slices.
What to buy: Kombu is a broad, thick form of seaweed that is an essential ingredient in dashi, a Japanese broth. It can be found in Asian markets and online.
Game plan: The pickled turnips need to be made at least 1 day in advance, so plan accordingly. Any leftover turnips can be stored in the refrigerator for up to 2 months.
by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...