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In the Kitchen
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Roast Beets for Sweetness
Roasting beets gives them a sweeter, richer, and deeper flavor than boiling does.
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Cooking with Corn
5 commentsDeft handling in the kitchen keeps this summer treat sweet and tender.
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Cooking Tames Sage's Flavor
5 commentsWith 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
3 commentsIf you can avoid the temptation of eating ripe melons right out of the field, try these ideas.
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Cooking with Rhubarb
1 commentThere 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
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
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
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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Cooking with Fresh Strawberries
3 commentsRipe, juicy, freshly picked strawberries beg for the cook's creative expression.
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Zesty Garden Pickles
12 commentsThere'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
How to harvest, store, freeze and use this most underappreciated herb.
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The Composed Salad
12 commentsArtfully 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
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
Follow these tips to use thyme to its best advantage.
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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
Even at the last minute, the harvest can yield gifts to treasure.
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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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