Eva Kolenko

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

This energy-sustaining bread makes beautiful toast.

Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.

Cutting the cauliflower into florets means the brine will absorb faster.

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

For the most vibrant, striking hue, stick with one type of pepper.