EVERYDAY FOOD
1. Quick-Pickled Carrots With Chiles and Cumin Cook 12 ounces peeled baby carrots in a pot of boiling salted water until crisptender, 2 to 3 minutes; drain and place in a heatproof shallow container. In a small saucepan, combine 1 sliced shallot, 3 dried chiles de arból, ½ cup applecider vinegar, ¼ cup water, 2 tablespoons sugar, and 2 teaspoons each cumin seeds and kosher salt (we use Diamond Crystal). Bring to a boil, stirring until sugar and salt have dissolved. Pour brine over carrots to cover. Let cool completely, then cover and refrigerate at least 4 hours and up to 5 days. Remove from brine to serve.
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10 MIN. | TOTAL TIME: 4 HR. 15 MIN., PLUS COOLING | SERVES: 4
ACTIVE TIME:
A SMOOTH SPREAD Counter the briny flavors with fresh crudités like cucumbers and fennel, crackers, and cheese; we like nutty aged Parmigiano-Reggiano and a spreadable triple cream, such as Mt. Tam.
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In a large skillet, heat 3 tablespoons extravirgin olive oil over medium-high. Add 1 pound sliced mixed mushrooms and cook, undisturbed, until bottoms are golden brown, 3 minutes. Season with kosher salt and freshly ground pepper. Cook, stirring, until mushrooms are golden all over, about 5 minutes more (if browning too quickly, reduce heat). Add 1 tablespoon unsalted butter, 3 smashed garlic cloves, 2 teaspoons herbes de Provence, and 1 tablespoon each sherry vinegar and soy sauce; cook 30 seconds. Transfer to a bowl and stir in 2 teaspoons chopped fresh oregano; drizzle with more oil. Let stand at least 1 hour, or refrigerate, covered, up to 2 days. Serve at room temperature. ACTIVE TIME: SERVES:
15 MIN. | TOTAL TIME: 1 HR. 20 MIN.
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| RECIPE REMIX |
All the Graze
Say hello to the relish tray—again. We took the classic party spread of pickled dishes, popular in the Betty Draper era, and reimagined it as a lighter, brighter Thanksgiving appetizer, pairing fresh, unexpected flavors with rich cheese and buttery crackers. Make the recipes a day (or more) ahead, and spend cocktail hour mingling instead.
TEXT BY ELENI N. GAGE RECIPES BY LAURYN TYRELL
3. Sweet-and-Tangy Relish Combine ¼ cup each finely chopped marinated artichoke hearts and Peppadew peppers with 1 tablespoon rinsed and drained capers, and 2 tablespoons each chopped pimiento-stuffed olives and Genoa salami. Stir in 1 tablespoon each fresh lemon juice, extra-virgin olive oil, and chopped fresh parsley and cilantro. Season with kosher salt and freshly ground pepper. Serve at room temperature with butter crackers, or refrigerate, covered, up to 2 days. ACTIVE/TOTAL TIME:
60
NOVEMBER 2021
10 MIN. | SERVES: 4
PHOTOGRAPH BY NICO SCHINCO
FOOD ST YLING BY REBECCA JURKEVICH; PROP ST YLING BY SAR AH SMART
2. Pan-Roasted Marinated Mushrooms
