Salads & sides
Courgette, mint and almond couscous with pickled onions
Quick pickled onions cut through the nutty couscous and make the soft courgettes taste sharper and more vivid.
Make ahead
19 pages tagged make ahead.
Storage and keeping
How to keep cut aubergine from browning
Aubergine browns quickly after cutting because its exposed enzymes meet oxygen. The best fix is cooking soon; lemon water buys you a little time.
Breakfast
Overnight oats with Greek yogurt
Equal parts oats, milk and yogurt by volume. Everything after that is a topping, and none of it changes whether it works.
Storage and keeping
How to keep courgettes from going limp
Courgettes go limp when moisture and cold air damage the skin. Store them whole, dry and loosely wrapped, then cut only what you need.
Salads & sides
Miso-roasted cabbage for a packed lunch
Roast the cabbage until it can travel without collapsing, then pack it with rice and edamame while the sesame dressing stays separate.
Salads & sides
Charred corn, tomato and peach salad for the freezer
Tomatoes and corn can be frozen after roasting; peaches and herbs cannot. Freeze the cooked base, then finish it with fresh fruit when you need dinner.
Soups & stews
White bean and leek soup with pickled onions
Quick pickled onions cut through the creamy beans and make the quiet leek flavour feel more vivid.
Weeknight dinners
Kimchi fried rice with peas with pickled onions
Quick pickled onions cut through the savoury kimchi rice and bring a crisp, bright bite to the bowl.
Weeknight dinners
Crispy tofu with cucumber with pickled onions
Pickle the onions while the tofu presses, then keep their brine away from the crust until the bowls are ready.
Salads & sides
Peach and tomato panzanella for a packed lunch
Pack the tomatoes and peaches with a lemon dressing underneath, then keep bread, herbs and seeds separate until lunch.
Weeknight dinners
Gochujang chicken with cabbage with pickled onions
Quick pickled onions cut through the sticky gochujang glaze and make a simple chicken-and-cabbage tray feel complete.
Salads & sides
Miso-roasted cabbage for the freezer
Freeze the cabbage without dressing or herbs, then reheat it hot and add a fresh miso brush and lemon at the end.
Salads & sides
Charred corn, tomato and peach salad for a packed lunch
The salad travels well because the dressing, herbs and toasted seeds stay in their own corners until lunch. No soggy leaves, no leaking fruit.
Weeknight dinners
Tomato butter beans with toast with pickled onions
Quick pickled onions cut through the thick tomato sauce and give buttery beans and toast a clean, crunchy contrast.
Salads & sides
Smashed cucumber and peanut salad with pickled onions
Quick pickled onions bring colour and bite to a cold cucumber salad that would otherwise be too gentle.
Weeknight dinners
Okra and tomato masala with pickled onions
Quick pickled onions cut through the tomato masala and bring a fresh crunch to the tender okra.
Salads & sides
Peach and tomato panzanella with pickled onions
Quick-pickled red onions cut through ripe fruit and tomato juice in a panzanella with crisp bread and basil.
Salads & sides
Miso-roasted cabbage with pickled onions
Start the onions before the oven. Their vinegar cuts through the browned miso cabbage and makes a plain grain bowl feel finished.
Salads & sides
Charred corn, tomato and peach salad with pickled onions
A quick pickle turns a red onion into the sharp, crunchy thing that ripe corn, tomatoes and peaches need. The onions do double duty as dressing.