How to Bake Vegetables Wrapped in Foil
When old standby methods of preparation result in boring vegetable side dishes served over and over again, kick up the presentation and flavors with foil packet cooking.
Read more →Fruits & Vegetables: Nutrition, Culinary Uses & Preservation
Variety comparisons and diverse culinary forms, such as juices or dried extracts, determine the nutritional value and physiological impact of plant-based diets on systemic health.
How to Prepare Yellow Crookneck Squash
The unusual shape and bright color of yellow crookneck squash make it a standout among summertime vegetables. Like its summer squash counterparts, zucchini and straightneck yellow squash, yellow crookneck is a low-calorie star, with about 20 calories per cup.
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How to Cook Chioggia Beets
A Chioggia beet, cut through the center, reveals a pattern of concentric light-red and white rings. The novel color combination and sweet taste of Chioggias makes this heirloom beet a favorite for salads and side dishes that even picky eaters can appreciate.
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How to Cook With Frozen Tomatoes
When the bounty of fresh-picked tomatoes overflows in late summer, a quick solution is to put all the extras in the freezer. This home preservation method simply requires rinsing, cutting out the cores and setting the tomatoes on a pan to freeze individually.
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How to Cook Flat Beans
Meatier, wider and less cylindrical than ordinary green beans, Romano beans are often referred to by the humble descriptor, βflat beans.β In some regions, they're also called Italian beans. Like green beans, crispy fresh flat beans can simply be steamed or microwaved until they're tender.
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