Tag: Fruits and Vegetables | Apartment Therapy

Tip: How to Cook the Sweetest Sweet Potatoes

Getting the sweetest sweet potatoes isn't about picking out the ripest or most promising potatoes in the bunch. Nope! Rather, a little culinary magic trick will transform your toughest tubers into del...

Seeking Inspiration: How to Make Salads Interesting?

In anticipation of the rich holiday meals we'll be enjoying over the next few months (and the subsequent leftovers), we're trying to get into the habit of taking salads for lunch. But we know ourselve...

Pantry Staples: Jars of Artichoke Hearts

Jarred artichoke hearts are one of those pantry items that we keep around just for the times when we're in a pinch and need something extra to put in our meal. All we have to do is open the jar, drain...

Product Review: Lindsay Green Ripe Olives
(And Why We're In Love)

Around our home, there's a serious love for the small tasty nuggets that are olives. They seem to compliment most anything and are a fabulous pantry staple that carry the ability to be a dish all on...

Apples Galore! How to Make Apple Butter

Have you ever had apple butter? Personally, we can't get enough of it! Apple butter is applesauce that gets slowly cooked down until it becomes a thick, glossy, caramelized spread. So good on toast an...

Ingredient Spotlight: Apple Cider

We've been guzzling apple cider by the gallon since it started appearing in markets a few weeks ago. Now that our by-the-glass consumption has slowed down somewhat, we're starting to think about other...

Waste Not! Five Ways To Use Mealy Apples

A mealy apple is no one's favorite lunchtime surprise, we can all agree on that! So what do you do when you wind up with a bunch of them in your fridge? Before just throwing them away, try using them ...

The Musical Fruit: Why Beans Make Us Gassy

We love beans. We love them on their own, we love them in soups, we love them mashed into dips. But we definitely don't love some of their less fun digestive consequences. Apologies for the rather ind...

Feel the Burn: Tips for Washing Hot Pepper Off Your Hands

Some people aren't so sensitive (luckies!), but most of us wind up with tingly burning hands for hours if we try to cut hot peppers without gloves. A fact that we seem to forget on a regular basis. Ne...

Basic Techniques: How to Segment an Orange

We love the jeweled look of clean-cut citrus wedges in the salads and side dishes we order at fancy restaurants. In culinary terms, these are called citrus "suprêmes" - a fancy name for a simp...

Food Science: What Makes Apples Mealy

There is almost nothing worse than biting into an apple that looks delicious and crispy on the outside only to get a big mouthful of grainy, tasteless sawdust. It's one of the only times we actually s...

Pantry Essentials: Roasted Red Peppers from Trader Joe's

Raise your hand if you've ever been caught on a weeknight with no fresh veggies in the fridge. Or if the veggies you thought were fresh turn out to be...not so fresh. Meet your new best friend: jarred...

Quick Meal Idea: Salad-Stuffed Pita Pockets

You might not know it yet, but this is about to be your new favorite way to eat salad. In fact, you might want to buy an extra bag of greens next time you're out because you're going to be craving thi...

What's the Deal with Shallots?

For a long time, shallots just confused us. They look like garlic but taste like sweet onions, and they're finicky to peel on top of everything else! Why would we want to cook with them?...

More on Hot Peppers: 2 Helpful Guides

Part of being able to take the heat is knowing where the heat is coming from! We recently came across two guides to help us identify peppers and how much heat they're packing. Take a look!...

Hearty Greens: How To Keep Them From Clumping

We've been buying big bags of swiss chard and other greens at the farmer's market lately and adding them to just about everything we cook (for better or worse!). One problem we keep having in dishes w...

Bring on the Heat! Hot Chili Peppers in Season

Some people get giddy over the first tomatoes of the season. Others swoon when the corn is finally ripe. And then there are those of us who greedily await the heat - the kind of heat that can only com...

Ingredient Spotlight: Jicama

We always have one or two of these bulbous brown roots in our fridge when the temperature outside starts creeping up. They don't have to be cooked and their crisp, apple-like texture is a welcome addi...

Help! What Kind of Grapes are These and What Should I Do with Them?

My friend Marcus snuck a big (and I mean BIG, ten pounds at least) bag of grapes into my office when I was away at a meeting this morning. His note says that he grew these in his back yard in San Rap...

What's the Difference Between Sweet Potatoes and Yams?
Good Questions

Q: What is the difference between a sweet potato and a yam? My boyfriend and I are in love with "sweet potato fries" so I shop for them frequently, usually grabbing whichever is in stock. Is there a...

Try This! Vinaigrettes with Pureed Fruit

Here's one more thing we can do with all that fresh fruit we can't seem to resist buying! Try pureeing a few berries or a half a peach and whisking that into your favorite vinaigrette. It's easy and a...

Introducing The Elizabowl Fruit Holder

The fruit that rotates in and out of our household varies quite often. But once home, we always have a problem storing it. Bowls cause bruising, the refrigerator can alter taste, and we just don't ...

Technique: How to Use Tamarind Pulp

Pad thai and many other Southeast Asian dishes just wouldn't be the same without a few healthy spoonfuls of sweet-sour tamarind. For the most part, we use blocks of tamarind pulp when this ingredient ...

Ingredient Spotlight: Tamarind

Tamarind is one of the not-so-secret ingredients in a lot of Asian cooking. Eating a bowl of pad thai or a spoonful of chutney with your roti, you might not necessarily realize it's there. But if it's...

Quick Tip: How to Get a Stubborn Pit Out of Stone Fruit

Ideally, cutting open a peach or nectarine is a simple matter of cutting the fruit in half from top to bottom, twisting, and then popping out the pit. But sometimes it doesn't work out quite so nicely...

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Posts tagged “Fruits and Vegetables”