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Pan-Steamed Asparagus with Garlic

Published January 30, 2019.

We combined two cooking methods to make tender, crisp, flavorful asparagus.

Beet Salad with Goat Cheese and Arugula

Published January 1, 2019.

Want sweet, velvety beets without the wait? Micro-steam them.

Sautéed Mushrooms with Red Wine and Rosemary

Published January 1, 2019.

Want savory, meaty-textured, deeply browned mushrooms without a lot of work, time, or even oil? Start by adding water.

Brown Rice Bowl with Vegetables and Salmon

Published January 1, 2019.

There's a reason you order grain bowls at a counter rather than make them at home: Preparing multiple unique elements is a project. But what if you apply some strategy?

Indian-Spiced Roasted Chickpeas

Published January 1, 2019.

To turn a can of chickpeas into a crunchy, salty snack, start with a burst of heat.

Skillet-Roasted Chicken Breasts with Garlicky Green Beans

Published January 1, 2019.

The savory elixir left behind after roasting chicken is pure gold. We put it to good use.

Roasted Delicata Squash

Published November 1, 2018.

Tired of struggling to peel and cut heavy-duty squash? Try something more delicate.

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.

Skillet-Charred Green Beans

Published September 1, 2018.

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

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.

Mexican Corn Salad (Esquites)

Published July 1, 2018.

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

Buttery Spring Vegetables

Published May 1, 2018.

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

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. 

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. 

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. 

How to Clean Leeks

Published March 6, 2018.

Our method washes away all the grit. 

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. 

What's the Best Way to Ripen Avocados?

Published February 23, 2018.

Is there really a way to quickly ripen avocados? In this video, we unpack the science of how avocados ripen, and put a ripening hack to the test.

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.

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.

Duchess Potato Casserole

Published November 1, 2017.

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

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.

Caramelized Onions

Published September 1, 2017.

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

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