November 2010
Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.
January 2012
We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling?
November 2005
Is it possible to breathe new life into over-the-hill supermarket green beans?
November 1995Braising is the preferred way to prepare these "little cabbages," with microwaving a close second.
January 2005
Could we turn "boring" turnips, celery root, and parsnips into exciting side dishes?
January 2012
We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling?
March 2003
With only one skillet and a mere 15 minutes, you can transform humble bagged carrots into a first-class side dish.
May 1996To discover fennel's virtues, slice it thin and cook it slowly.
November 2012
How do you get five different vegetables to cook simultaneously in the same pan and all come out perfectly? The solution starts with the right cuts.
January 2012
We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling?
