In the Kitchen

In the Kitchen
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How to Make Garden-Fresh Vinaigrettes

How to Make Garden-Fresh Vinaigrettes

Vinaigrettes aren't just for lettuce anymore.

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Cooking Tames Sages Flavor

Cooking Tames Sage's Flavor

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With long cooking, sage's assertive raw taste mellows, and it bumps up the flavor of starchy foods and mild meats. Briefly cooked, sage stands up well to more aggressive flavors.

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Melon Deserves Proper Treatment

Melon Deserves Proper Treatment

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If you can avoid the temptation of eating ripe melons right out of the field, try these ideas.

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Cooking with Rhubarb

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There are many other ways to use rhubarb besides in the classic pie.

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Quick Stock from Vegetable Trimmings

If your vegetable trimmings go directly from the cutting board to the compost pile, you may be throwing out good flavor and nutrients. Many of those odd pieces—ends, peels, cores, and stems—have great potential in a quick vegetable stock.

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Summer Vegetables Stewed in Their Own Juices

Summer Vegetables Stewed in Their Own Juices

Carrots, new potatoes, beans, tomatoes, bell pepper, and summer squash enliven this dish with their various colors and flavors.

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Simmer Down Some Vegetable Ragoûts

Simmer Down Some Vegetable Ragoûts

Saucy stews owe their deep flavor to gentle cooking. Many people rely on stir-fries for an easy weeknight meal, but ragoûts and stews can simmer lazily over low heat in a heavy pan or casserole while you're making a salad or dessert.

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Cooking with Cilantro

Cooking with Cilantro

Cilantro's flavor elicits strong reactions in people. For those who love it, it enlivens many dishes, acting as a cool foil for spicy seasonings. Here's how to use it and store it.

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Quick and Light, Asparagus Hits the Spot

Tips on using and preserving fresh asparagus.

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Cooking with Fresh Strawberries

Cooking with Fresh Strawberries

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Ripe, juicy, freshly picked strawberries beg for the cook's creative expression.

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Zesty Garden Pickles

Zesty Garden Pickles

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There's more to pickle than cucumbers. All manner of produce can be pickled. Jane Selover walks us through the few simple steps to tangy treats you can enjoy all year

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Parsley Perks Up Food Without Overwhelming It

Parsley Perks Up Food Without Overwhelming It

How to harvest, store, freeze and use this most underappreciated herb.

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The Composed Salad

The Composed Salad

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Artfully arrange your garden bounty for a light meal that looks as good as it tastes. A composed salad of carefully placed fresh vegetables keeps individual ingredients distinct, yet ties them together with a flavorful dressing.

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Cooking with Subtle, Sweet Winter Squash

Cooking with Subtle, Sweet Winter Squash

Two of the easiest ways to prepare a winter squash are steaming and oven roasting.

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For the Best Flavor, Blend Thyme with Fats

For the Best Flavor, Blend Thyme with Fats

Follow these tips to use thyme to its best advantage.

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Simple Strategies for Pairing Wine with Vegetables

Simple Strategies for Pairing Wine with Vegetables

Red or white? Sommelier Andrea Immer shares some simple tools that make it easy to pair the right wine with your vegetables.

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Holiday Treats from the Kitchen Garden

Holiday Treats from the Kitchen Garden

Even at the last minute, the harvest can yield gifts to treasure.

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Saffron in the Pennsylvania Dutch Tradition

Saffron in the Pennsylvania Dutch Tradition

The Pennsylvania Dutch are a people of many beliefs and lifestyles, but they share one thing in common: Their cookery is the product of their land.

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From Shaft to Leaf, Use the Whole Leek

From Shaft to Leaf, Use the Whole Leek

Here's how to prepare leeks for cooking, and some ideas for using them.

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Harvest Basket Extravaganza

Harvest Basket Extravaganza

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When the occasion demands, make a crudité display that looks good enough to eat. Gather a palette of prime vegetables and make a beautiful harvest basket for a party or special occasion.

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showing 581 - 600 of 609 posts
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