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2. Add the remaining ingredients; bring to a boil. Reduce heat; cover, and simmer 30 minutes. Remove from heat; let stand overnight at room temperature.

3. Transfer the mixture to jars or airtight containers; refrigerate up to 2 weeks.

tarragon pickled carrots

MAKES 2 QUARTS

Coarse salt

2 pounds carrots, peeled

2 cups white-wine vinegar

1 bunch fresh tarragon

1 tablespoon coriander seeds

10 whole black peppercorns

1. Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Quarter the carrots lengthwise; cook until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well; transfer to a large bowl.

2. Bring 2 cups water, the vinegar, tarragon, coriander seeds, peppercorns, and 2 tablespoons salt to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour the brine over the carrots; let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (and up to keep 3 weeks).

carrot, miso, and ginger salad dressing

SERVES 4

To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor. We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

1½ tablespoons minced fresh ginger (1½-inch piece)

1 large carrot, finely grated

2 tablespoons plus 1 teaspoon rice wine vinegar

2 teaspoons white miso

3 tablespoons canola or vegetable oil

1 tablespoon water, if needed

1. In the bowl of a food processor, pulse the ginger and carrot to a coarse paste. Add the vinegar and miso, and pulse to combine.

2. With the machine running, slowly add the oil in a thin, steady stream through the feed tube until the mixture is emulsified. Add water if the dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.

FIT TO EAT RECIPE PER SERVING: 118 CALORIES, 10 G FAT, 0 MG CHOLESTEROL, 4 G CARBOHYDRATE, 147 MG SODIUM, 1 G PROTEIN, 1 G FIBER

curried yogurt dip

MAKES 2 CUPS

2 cups plain whole-milk yogurt (16 ounces), preferably Greek

6 tablespoons vegetable oil

1 teaspoon brown mustard seeds

20 fresh curry leaves, plus more for garnish

2 teaspoons grated peeled fresh ginger

10 fresh, small hot chiles, such as serrano or Thai (2 seeded and chopped; 8 whole)

1 teaspoon turmeric

2 teaspoons coarse salt

1 teaspoon sugar

Store-bought papads and dried persimmons, for serving (optional)

1. Put the yogurt in a medium bowl. Heat ¼ cup oil in a small skillet over medium-high heat until hot. Add ½ teaspoon mustard seeds. Cook, shaking, until the seeds pop, about 45 seconds. Add the curry leaves; cook until starting to wilt, about 1 minute. Add the ginger and chopped chiles. Cook, stirring, 30 seconds. Stir in the turmeric. Pour the mixture over the yogurt. Stir in the salt and sugar. Transfer to a serving dish.

2. Heat 2 tablespoons oil in a small skillet over medium-high heat until hot. Add ½ teaspoon mustard seeds and the whole chiles. Cook, shaking, until the seeds pop, about 45 seconds. Garnish the dip with the chile mixture and curry leaves. Serve with papads and persimmons, if desired.

hot crab dip

MAKES 4 CUPS

8 tablespoons (1 stick) unsalted butter

1 medium onion, finely chopped

2 garlic cloves, minced

6 tablespoons all-purpose flour

1½ cups milk

¼ teaspoon cayenne pepper

2 teaspoons dry mustard

4 ounces sharp white Cheddar cheese, shredded (1 cup)

2 tablespoons fresh lemon juice, plus freshly grated zest of 1 lemon

2 teaspoons Worcestershire sauce

10 ounces lump crabmeat, picked over

2 tablespoons coarsely chopped fresh flat-leaf parsley

Coarse salt and freshly ground pepper

1 loaf rustic bread (about 1 pound), trimmed of crust and torn into 1-inch pieces (4 to 5 cups)

Baguette slices, toasted, for serving (optional)

1. Preheat the oven to 400°F. Melt 6 tablespoons butter in a medium saucepan over