The delicate, fresh peas tucked inside the fibrous pods of English shelling peas are most tender and sweet when they're cooked within a few hours of picking. Unlike edible-pod snow peas and snap peas, English peas must be popped out of their protective shells for eating.
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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.
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Comforting, nourishing and inexpensive, the origin of home-cooked soul food lies in early African American cooking traditions that made use of food items others tended to discard.
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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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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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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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Meatier, wider and less cylindrical than ordinary green beans, Romano beans are often referred to by the humble descriptor, “flat beans.” 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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