Archive | vegetables

Steam Corn Using Either of These Two Easy, Very Different Methods 

I am obsessed with summer corn. You take how Oprah feels about bread, and multiply it by three, and that is how I feel about corn. Those crisp, sweet kernels of sunshine are everything that is good about summer produce, and it needs very little in the way of preparation.Read more… Continue Reading at http://lifehacker.com

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This Is the Easiest, Freshest Way to Make a Bloody Mary This Summer

The Bloody Mary is a drink for all seasons, but there’s something unpleasant about sipping thick, soup-like concoctions when outdoor temperatures start to rise. To beat the heat and still enjoy your favorite savory brunch cocktail, skip the mix entirely and make your own with freshly pureed tomatoes.Read more… Continue Reading at http://lifehacker.com

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What to Do With Tough, Woody Broccoli Stems

The tough end of the broccoli doesn’t get much love. I’m not talking about the little bit of “stem” attached to each floret; I’m talking about the big ol’ woody honker that usually gets tossed into the compost. These guys are actually super easy to incorporate into a meal; you just need to treat them […]

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Tear Mushrooms for a Better Sauté

If you’re chasing a perfect sear, mushrooms are a huge pain to deal with. Whether or not you rinse them, slicing and chopping alone releases enough of their natural moisture that even previously bone-dry mushrooms can turn soggy before they hit the pan—and that simply won’t do.Read more… Continue Reading at http://lifehacker.com

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You Should Eat Your Salad From a Large Mixing Bowl

My diet may veer more towards “raccoon” than “rabbit,” but I am actually an enthusiastic salad consumer. It’s not because I’m a large fan of eating things that are good for me, nay; it’s because a good salad is a perfect combination of tastes and textures. And to best take advantage of the fresh flavor […]

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Fried Leek Greens Are Excellent on Scrambled Eggs

The green parts of the leek doesn’t get enough love. Almost every leek-containing recipe tells you that you don’t need them, that they’re too tough, and unworthy of you. This is all false. Though they are a bit tougher than their white counterparts, they have a lot of flavor within those hard-to-break-down cellular…Read more… Continue […]

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How to Make Cheap Side Dishes That Seem Fancy

When planning a meal for the masses, it can be easy to get too focused on your main, but filling side dishes are just as—if not more—important. Here we show you the steps to take to turn simple cherry tomatoes into a surprisingly luxurious salad, and how to transform a bunch of humble Russets into […]

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Stop Overthinking Your Marinades

No matter what your local Grilling Enthusiast Bro says, marinade mixology ain’t rocket science. At a bare minimum, all you need is a good bit of salt, probably some fat, and a smidgen of acid for basic flavor enhancement and tenderizing action. Sweet, spicy, and/or funky elements are optional, but never unwelcome. Read more… Continue […]

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How to Make Great Caesar Salads if You’re Still a Little Scared of Romaine

These are tough times for Caesar salad lovers. Though it’s reportedly safe to consume romaine lettuce that you’re positively sure isn’t from Yuma, Arizona, it’s also perfectly normal to feel a little wary of that particular leaf. The bright side is that this crisis has given us a wonderful opportunity to talk about…Read more… Continue […]

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What Not to Make in Your Instant Pot

I really, truly love my Instant Pot and, based on the many blogs, recipes, and Facebook groups, the rest of the world does too. But, as with any hyped appliance, things are getting a little out of control. And knowing when not to use the Instant Pot can be just as valuable as knowing when […]

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Make Asparagus Soufflés Out of the Tough Ends

Tender, sweet asparagus stalks are about as springy as it gets, but their tough, fibrous ends have to be removed before they can take their place at the table. These are usually tossed (or composted), but they can actually be used to make little green soufflés.Read more… Continue Reading at http://lifehacker.com

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How to Make a Vinaigrette That Tastes Like Browned Butter

Browned butter is often used to make the rich richer and the decadent more indulgent, but its true power lies in bringing a bit of depth to a big pile of fresh, vibrant produce. Though I wouldn’t fault you pouring a bunch of melted, browned butter on a salad, this vinaigrette takes a more balanced […]

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Give Your Kid Who Hates Vegetables Some Frozen ‘Pea-sicles’ Instead

Through the ages, parents have tried various tactics for getting kids to eat more vegetables—baking them into brownies, blending them into smoothies and brainwashing them with songs. But there may be a simpler way to get some green stuff in your child’s diet—no trickery required. Simply serve frozen veggies. A few…Read more… Continue Reading at […]

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Give Steamed Foods a Chance

It’s hard to get excited about steamed vegetables. When done poorly, they range from totally unremarkable to actively disgusting—but done right, they’re absolutely transcendent. As we head, at long last, into peak spring and summer produce season, I think this underrated technique deserves another look.Read more… Continue Reading at http://lifehacker.com

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