November 2010
Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.
November 2011
What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?
January 2003
Quick cooking and a "squeeze" give this classic Italian side dish the texture and flavor it deserves.
January 1994Roasting concentrates the flavor and caramelizes the exterior of root vegetables such as parsnips, carrots, potatoes, onions, and turnips.
November 2008
Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?
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.
November 2007
Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like a good idea-until the mash turns out too watery, too sweet, or too bitter.
November 1994Other than conventional roasting, we discovered that the best method for cooking butternut squash is steaming.
May 2008
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking turns this tender green into a watery mess. Is there a way to get the water out and create a worthwhile side dish?
November 2011
What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?
