Like Elizabeth, we like something green on our dinner plate, both to round out a full meal and for that bright pop of color. In fact, the transformation of vegetables like spinach and broccoli from da...
In culinary school, it was drilled into us that the lid must be left off to avoid mushy, brown vegetables. Their explanation that acids trapped in the covered pot would turn the vegetables brown made ...
Around this time of year, there's so much zucchini coming in that you start hearing stories of people leaving anonymous bags of zucchini and summer squash on doorsteps just to get rid of it! While th...
In our post last week on Dried Fig and Nut bars, we mentioned needing to remove the skins from the hazelnuts we were using. If left on, these skins can discolor your baked goods or make them taste bit...
Blanching vegetables--cooking them in a large amount of boiling water--might seem fussy or bring to mind childhood dinners of overcooked mushy carrots. But blanching is a good technique to keep in yo...
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