My grandma's Russian Jewish carrot tzimmes is made with carrots, prunes, apricots, orange juice and honey, just in time for ...

When you bring fresh carrots into your kitchen, trim off any greens (to compost or save for alternative uses), then keep them ...

Vegetables are an excellent source of vitamins, minerals, phytochemicals, and fiber, and health-conscious consumers naturally ...

One major benefit of blanching is that you can do it well ahead of serving; simply warm the vegetables in, say, browned butter (like in this Sweet-and-Sour Glazed Carrots), or toss them with a ...

The best results in preserving come when fruits, herbs and vegetables are harvested at their peak. Toss or compost any that ...

She would make dishes from The First Forty Days cookbook, and when my Japanese food cravings hit, she would prepare dishes ...

Recommended cooking methods include steaming, blanching, and microwaving to achieve this ideal level of doneness without significant nutrient loss. Cooking vegetables is an essential practice that ...

For vegetables like cauliflower, broccoli, carrots, and green beans, blanching the vegetables (adding them briefly to boiling water and then transferring them to an ice bath to stop the cooking ...

Upscale hotel restaurants often come with a lot of hype, only to fall flat. Elektra, in Forth Hotel in Atlanta's Old Fourth Ward neighborhood, is an exception.

Dehydrating food saves money, allowing you to spend cents on what would ordinarily cost several euros. A can of soup, for ...