Brad Leone

Braise pork and beets in a fragrant broth flavored with sauerkraut, lemon juice, and white wine. Then top the whole thing with a sprightly mix of walnuts and herbs.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

Stop arguing about the merits of provolone vs. American cheese. Just use both to make an incredible sandwich.

Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

This also makes a tasty spritzer—use club soda in place of water.

This delivers a concentrated shot of vitamin C (from the citrus) and antioxidants (from the prickly pear).

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

If you decide to make this out in the wild, pack the perishables in a cooler.

A nice alternative to its fermented cousin; put this on pork chops or fish.