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Skillet-Charred Green Beans

Published September 1, 2018.

Skillet-charring produces deeply browned green beans with satisfying chew.

Applesauce

Published September 1, 2018.

Transform just about any apple variety into flavorful, rosy applesauce in less than 30 minutes. Our secret weapon: the peels.

Mexican Corn Salad (Esquites)

Published July 1, 2018.

Make this bright, creamy charred-corn salad without firing up the grill.

Grilled Tomatoes

Published July 1, 2018.

Grilling enhances tomatoes with smoky char while preserving their summery taste. But don't simply throw them onto the fire or you'll end up with a mushy mess.

Buttery Spring Vegetables

Published May 1, 2018.

No disrespect to dessert, but perfectly cooked vegetables can dazzle, too.

5 Surprising Uses for Lemons

Published March 19, 2018.

Here are five innovative ways to put lemons to work in your kitchen, from keeping pesto bright green to substituting wine in soups and sauces. 

The Best Way to Store Lemons

Published March 19, 2018.

Keeping your lemons fresh is all about storing them in the right place, in the right way. 

How to Clean Leeks

Published March 6, 2018.

Our method washes away all the grit. 

Tips for Zesting Citrus

Published March 6, 2018.

We walk you through choosing the right tool, avoiding the pith, how to ensure maximum citrus flavor, and the most accurate way to measure the zest. 

5 Ways to Cook with Chayote

Published March 5, 2018.

This pale green, pear-shaped member of the gourd family is native to Mexico and popular throughout Latin America and Asia. Here are five easy ways to use it, from stir-fries to salads. 

Pan-Steamed Broccolini with Shallot

Published March 1, 2018.

The trick to cooking slender, verdant broccolini is best illustrated using long division.

How to Prep and Cook with Celery Root

Published February 23, 2018.

Celery root, also known as celeriac, is the root bulb of a variety of celery plant. Its celery-like flavor sweetens as you braise, bake, roast, or mash it. Prepping it for cooking is a breeze, if you follow our simple steps. 

Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

Published January 1, 2018.

Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.

Thick-Cut Oven Fries

Published January 1, 2018.

Roasted potato planks aren't French fries. To mimic the real deal's delicately crispy crust and rich flavor in the oven, you first have to understand what makes a fry a fry.

Skillet-Roasted Brussels Sprouts with Lemon and Pecorino Romano

Published November 1, 2017.

Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.

Duchess Potato Casserole

Published November 1, 2017.

For potatoes that are elegant yet easy, we revamp a fussy French classic.

Caramelized Onions

Published September 1, 2017.

The key to quicker caramelized onions is the ingredient we least expected: water.

Grilled Cauliflower

Published September 1, 2017.

Char, caramelization, and smoke bring new dimension to this versatile vegetable.

Best Baked Sweet Potatoes

Published September 1, 2017.

The goal—creamy flesh with deeply complex flavor—is entirely different from what you want in a baked russet. And, as we discovered, so is the cooking method.

Corn Fritters

Published July 1, 2017.

In our quest for fritters with fresh corn flavor, crispy exteriors, and pillow-soft centers, we learned that less is more.

Fresh Fruit Tart

Published July 1, 2017.

A showpiece when whole, a classic fresh fruit tart rarely retains its good looks when sliced­—a pity, when it takes hours to make. A new approach was in order.

Best Summer Tomato Gratin

Published July 1, 2017.

Starting with the freshest tomatoes is only the first step. Success also depends on the bread you use and how you treat it.

Smashed Cucumbers (Pai Huang Gua)

Published July 1, 2017.

For a refreshing new take on cucumber salad, put down your knife and pick up a skillet.

Risi e Bisi

Published May 1, 2017.

Brothier than risotto but thicker than soup, this Venetian classic requires a not-so-gentle touch.

Napa Cabbage Slaw with Carrots and Sesame

Published May 1, 2017.

Could we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?

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