Ingredients · 8 min read
How to Buy Mushrooms for Their Texture
Buttons, oysters, and shiitakes bring different shapes and textures to a meal. Choosing by texture makes them much easier to cook well.
Ingredients
What to look for when you shop and how to use what you bring home.
Ingredients · 8 min read
A Cabbage for Every Cut
The same head of cabbage can become crisp slaw, a tender skillet dinner, and a tray of deeply browned wedges.
Ingredients · 7 min read
The Short Distance from Frozen Peas to Dinner
Learn when to simmer, crush, or fold in frozen peas so the bag in the freezer can improve a meal without taking it over.
Ingredients · 7 min read
The Bitter Edge of Grapefruit
One grapefruit holds several distinctly useful flavors. Use the flesh in a salad, its juice in a dressing, or its peel to perfume sugar.
Ingredients · 8 min read
The Three Useful Stages of a Pear
Match the firmness of a pear to the job it will do, from thin slices for a salad to soft fruit for a skillet compote.
Ingredients · 7 min read
Read the Grind Before You Cook Cornmeal
A coarse bag belongs in a pot of polenta, while a finer one changes the crumb of cornbread and the crust of a tray bake.
Ingredients · 8 min read
What to Do with a Jar of Tahini
A jar of ground sesame seeds can season noodles, dress vegetables, and give shortbread a toasted edge. First get to know how the paste behaves.
Ingredients · 7 min read
How to Finish a Bunch of Dill
Divide fresh dill according to its texture, using the fine fronds at the table, the tender stems in cooking, and the extra leaves in the freezer.