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...
This restaurant shot, which we're guessing is at a classic Southern joint, proves our point. Wouldn't that plate look funny if, instead of collard greens, there was a scoop of corn? Or butternut squas...
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 ...
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