Chow Dau Miu (Garlicky Stir-Fried Pea Sprouts)
This versatile recipe from Danielle Chang's Lunar New Year celebration works with most tender leafy greens—including baby bok choy and choy sum (flowering cabbage)—so pick whatever looks best at the market. Once it is swirled into the garlic-scented oil, the fermented soybean paste adds a layer of savory pungency.
With bright sweetness from tomatoes and a savory, robust finish from garlic, this mild, lightly acidic vinegar is ideal for finishing dishes. Drizzle over vegetables, soups, or fish.
Creamy Polenta with Burst Cherry Tomato–and–Red Wine Ragout
Laced with ribbons of hearty greens, Julia Sullivan’s savory garden tomato ragout pops with bright flavor, the perfect accompaniment to a canvas of creamy polenta. The polenta is cooked with milk for a comforting vegetarian main. Garlic and basil punch up this modern classic; it’s an easy addition to your weeknight rotation.
Carrot Cake Marmalade with Yogurt and Fresh Fruit
At Molly’s Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford’s marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.
The Bold and the Beautiful: Chicories Will Brighten Any Plate
How chefs are embracing the bitter vegetable this winter.
Where to Store Potatoes If You Don't Have a Root Cellar
Proper storage will maximize your spuds' shelf life.