Allow me to present to you the humble broccoli, beloved steamed side dish with lemon and butter, faithful team-player to quick stir-fries, virtuous add-in to any number of cheesy pasta dishes. Broccoli is the vegetable we reach for when we need a little something extra to round out a meal. Here's how to trim it down to bite-sized pieces, along with five ways to cook it up. More

A loaf of whole wheat bread is a wonderful thing. Slices have a chewy texture with a deep nutty flavor, perfect for a tunafish sandwich or an afternoon snack spread with peanut butter. Here is my favorite recipe to make at home. More

I crave grapefruit with a passion in the wintertime. Its tangy juiciness is so refreshing. But let's face it: Grapefruit can be a pain to eat, especially in the morning, when you're short on time. Here's how I've been cutting mine up lately — it makes eating grapefruit much neater and easier, for maximum enjoyment of its juicy yumminess. More

There are two secrets to very good, very crispy diner-style hash browns. The first is squeezing the shredded potatoes as dry as possible. The second is a generous — though not gratuitous, mind you — amount of butter. Here is how it's done. More

I'll admit it, I'm a coconut fiend. I eat or drink from this luscious fruit daily. I sip on coconut water and sprinkle generous handfuls of the unsweetened, dried variety all over my morning bowl of oatmeal. But all that is kiddy stuff compared to this coconut butter. It's a sure–fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite. More

When we first discovered microwave potato chips four years ago, it was nothing short of a revelation. Even now, the fact that a short spin in the microwave can transform slices of potato into crispy (truly crispy!) chips without needing a drop of oil still seems like magic. Here's how to make them. More

What does a loaf of white sandwich bread make you think of? For me, these pillowy, slightly sweet loaves conjure PB&J sandwiches in wax paper, french toast on Saturday mornings, and picnics in the park. If you've been thinking of trying your hand at homemade sandwich bread, here's a great recipe to make first. More

There is no substitute for a truly ripe mango. The juice starts running down your hands as soon as you make the first slice, and you'll find yourself wanting to lick the bowl when the last piece is gone. Here's the best way to slice a mango for fruit salads, salsas, or eating straight from the skin. More

It's not for nothing that couscous is one of our biggest staples for quick weeknight dinners. This grain-like pasta cooks in the blink of an eye and is absolutely foolproof. If you can boil water, I guarantee you can make couscous. More

The perfect baked potato is crispy on the outside and pillowy in the middle. Cracked open and still steaming, it's ready to receive anything from a sprinkle of cheese to last night's stew. Here's how to make them. More