In the Kitchen

In the Kitchen
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Wet and Wild Watermelon

Wet and Wild Watermelon

Ideas for using watermelon include a smoothie, a salad, and a relish.

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A Salad Is Better When Served with Vinaigrette and Croutons in a Wooden Bowl

A Salad Is Better When Served with Vinaigrette and Croutons in a Wooden Bowl

Ken Haedrich reveals his recipe for his favorite vinaigrette, looks at the simple art of making croutons, and considers the pleasures of wooden salad bowls.

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With Fava Beans, to Peel or Not to Peel Is the Question

With Fava Beans, to Peel or Not to Peel Is the Question

5 comments

Fava lovers debate whether removing the skins improves flavor and texture. Try them both ways and decide for yourself.

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When the Salad Makes Supper

When the Salad Makes Supper

An artful blend of ingredients yields easy summertime meals.

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Tasty Grapes Can Enhance Your Cooking

Tasty Grapes Can Enhance Your Cooking

With grapes, simple is better. But that doesn't mean that they can't be used in dishes from salsa to salads.

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Mexican Ways with Zucchini

Mexican Ways with Zucchini

7 comments

Chef Rick Bayless shows how zesty seasonings transform the fruit and flowers of zucchini into flavorful dishes.

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Mandolines: Music to the Cooks Ear

Mandolines: Music to the Cook's Ear

Ken Haedrich test drives three models of mandolines and discusses the pros and cons of each.

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Lemon Herbs Lend a Light Touch to Food

Lemon Herbs Lend a Light Touch to Food

How to use and store lemon verbena, balm, basil, thyme and lemongrass.

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Roast Beets for Sweetness

Roast Beets for Sweetness

Roasting beets gives them a sweeter, richer, and deeper flavor than boiling does.

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Cooking with Corn

Cooking with Corn

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Deft handling in the kitchen keeps this summer treat sweet and tender.

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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

3 comments

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

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showing 581 - 600 of 619 posts
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