Posts filtered by tags: Vegetables[x]


 

You Can Treat Radishes Like Little Potatoes

To most, radishes are a salad vegetable, and a good one at that. I really enjoy a raw radish—particularly dipped in butter with a pinch of salt—but a cooked radish is surprisingly delightful.Read more...
Tags: Vegetables, Lifehacks, Radishes, Roasting, Mashed


Turn Sad Winter Tomatoes into Delicious Roasted Salsa

At least once a year, desperate for the tiniest glimmer of spring, I buy the first crop of supermarket tomatoes that look even vaguely ripe. They are never anything but a total letdown, which means I end up regretting my purchase—and resenting those subpar tomatoes for suckering me in. Read more...
Tags: Food, Cooking, Vegetables, Tomatoes, Recipes, Lifehacks, Condiments, Salsa


Water Is All You Need to Revive Soggy Vegetables

Many things in life get soggy when wet, like paper, or expensively blow-dried hair. But plants do not work this way. Water makes them plumper, crispier, crunchier. Understand this fact and you’ll never suffer soggy lettuce again. Read more...
Tags: Food, Cooking, Science, Vegetables, Water, Physics, Lifehacks, Lettuce


Can Your Refrigerator Improve Your Dating Life?

Using groceries to map the route to romance.
Tags: News, Vegetables, Samsung Group, Diet And Nutrition, Refrigerators, Dating and Relationships, Depression (Mental


Stop Calling Vegetable Planks 'Steaks'

I do not have a favorite food. In fact, I’m not sure how I would even go about classifying such a thing, as what I want to eat varies quite a bit depending on the situation I am in. But there is one food I have consistently eaten with enthusiasm from the moment I grew in teeth until now, and that food is steak.Read more...
Tags: Vegetables, Lifehacks, Vegetarian, Steaks, Words Mean Things


Jenny Rosenstrach's Perfect Slaw

It was my father's birthday the other day and to celebrate, I used my Instant Pot to make the Korean-flavored brisket from Dinner in an Instant and it was astonishingly delicious and done in less than an afternoon. What?! (Yes, I am still in that annoying phase of Instant Pot ownership where I cannot get over how fast it is. People, meltingly tender, practically spoonable brisket! In less than three hours! I mean!) (I actually used Tafelspitz, because my butcher didn't have any Rinderbr...
Tags: Food, Germany, Vegetables, Napa, Salads, Vegetarian, Andy, Weeknight Suppers, Jenny, Jenny Rosenstrach, Tafelspitz, Rinderbrust


Animals made out of food

Instead of making food out of animals, visual artist Helga Stentzel makes animals out of food. See more of Stentzel's absolutely delightful work on her Instagram feed: made_by_helgal. (via PetaPixel)
Tags: Food, Art, Post, Photography, News, Vegetables, They Are What You Eat, Helga Stentzel, Stentzel


Of Cabbages and Kings

How many people are genuinely excited to find cabbage on a menu? Not stuffed cabbage rolls or cabbage with corned beef, but just cabbage, dense green leaves alone, sans modifiers. In the US, I’d wager that number would fall somewhere in the lowest possible percentile rank, but that’s only because of inexperience taming the brassica. Take a trip out to Taiwan though, and you’d see very different polling results. Elevating a more diverse range of lesser loved greens as some might honor fine cuts o...
Tags: Food, US, Vegetables, Taiwan, Recipe, Side dish, Baking, Vegan, Peanut Oil, MSG, Cook Time, Li Sun, Taiwanese, Stir-fry, Baking / Cooking, Cloves Garlic Minced


Make Any Veggie Sandwich Better by Treating It Like a Reuben

A reuben is not a reuben without corned beef, but that doesn’t mean that reuben toppings can’t be used to upgrade other, vegetable-heavy sandwiches, because vegetables is a good practice. Tangy Russian dressing, melted Swiss cheeses, and funky sauerkraut bring joy to everyone they hang out with, and vegetable lovers…Read more...
Tags: Vegetables, Sandwiches, Lifehacks, Reuben, Reuben Toppings


Finish Sautéed Greens With a Drizzle of Honey

Bitter flavors are often dismissed as undesirable, but a little bitterness can bring delicious nuance to an otherwise one-note plate. Bitter greens are particularly welcome alongside rich, salty dishes, and the best way to make them pop is with a drizzle of honey.Read more...
Tags: Vegetables, Lifehacks, Greens, Kale, Honey, Spinach


This Celery Root Gratin Is Perfect for Cold Days

We are right in the middle of the bad, seemingly never-ending portion of winter, and all I want to do is eat mountains of creamy carbohydrates. Obviously our three-ingredient potatoes au gratin would do just fine, but the noble spud isn’t the only root that takes well to a gratin-ing. Read more...
Tags: Vegetables, Cream, Side Dishes, Lifehacks, Gratin, Celery Root


11 Of The Healthiest Winter Foods You Should Eat

Winter is a season, which is awaited for its grandeur with a vacation lifestyle and picnics in the back of everyone’s mind. Though it brings a chill in the air, the young and not so young are thrilled by the various activities, like bonfires, barbeque winter foods. Travelling to snow-capped tourist destinations with its panoramic views, which are a rarity in our tropical climate. There are a wide array of succulent dishes, which tickles the bud of the young and the old. The cold, fog...
Tags: Health, Fashion, Winter, Whole Foods, Vegetables, Immune System, Amla, Health & Fitness, Immunity, Fresh Vegetables, Immune Support, Sarson, Winter Season, Winter Foods, Vizylac


An edible "second skin" to preserve fruits and vegetables

Founded with a grant from the from the Bill & Melinda Gates Foundation, Apeel Sciences is a California-based startup that's developed a thin "second skin" for fruits and vegetables to preserve them for longer periods. Avocados coated with Apeel will soon hit shelves in Europe. From Technology Review: The thin coating is made from the pulp, peels, and seeds of other fruit and vegetables. These are turned into powder, which gets mixed with water and then applied to produce by spraying, dippin...
Tags: Food, Europe, Video, News, California, Vegetables, Fruits, Food Science, Preservatives, Apeel, Bill Melinda Gates Foundation Apeel Sciences


City Kitchen: Bringing Out a Bit of Radicchio’s Sweetness

Charred under the broiler and a pairing of ricotta and pecans, the vegetable is tamed in this wintry pasta.
Tags: News, Vegetables, Pasta, Cooking and Cookbooks


There's an Easier Way to Cut Cauliflower

If, like me, you’ve been cutting cauliflower from the florets down your whole life, you probably assumed that those annoying rubbly bits that get everywhere were just part of the deal. They’re not. Thankfully, you can easily banish them for good—just turn that crown upside-down.Read more...
Tags: Food, Cooking, Techniques, Vegetables, How To, Lifehacks, Food Prep, Cauliflower, Knife Skills, Prep Work


8 of the best fruits and vegetables you can eat in their entirety

In the United States, approximately 40 percent of food is never eaten. Not only does this food waste damage your pocketbook, but it also has a major environmental impact. Changing your food habits is a great way to do your part in the battle against food waste. Shopping smarter, eating leftovers, improving food storage and donating to food banks are great ideas for reducing food waste. There is one obvious move you can make that many people don’t realize — you can stop throwing out parts of you...
Tags: Health, Food, Cooking, Design, Environment, Vegetables, Features, Fruits, United States, Fruit, Healthy Eating, Eating, Food Waste, Waste, Potatoes, Pumpkin


Yotam Ottolenghi: 'I don’t like to tell people what to eat'

In conversation with Adam Liaw, the chef discusses cultural appropriation of food, sustainability and getting his kids to eat what he cooks“Who owns the recipe?”This was one of the questions Yotam Ottolenghi and Adam Liaw considered on Tuesday night. The chef and the cook, both bestselling authors, were in conversation as part of An Evening with Ottolenghi at the Sydney Opera House. Continue reading...
Tags: Food, Books, Vegetables, Life and style, Australia news, Middle East and North Africa, Sydney, Vegetarian food and drink, Chefs, Middle Eastern food and drink, Sydney Opera House, Yotam Ottolenghi, Ottolenghi, Australian food and drink, Adam Liaw


"'Rutabaga' comes from rotabagge, the plant’s Swedish name, meaning 'baggy root.'"

"This is, perhaps, the reason that it’s sometimes called a Swedish turnip or simply a swede. Dense and sweetly earthy, a spheroid that can grow to the size of a human head, with a mottled, brown-and-white surface and a buttery, yellow interior, the rutabaga looks like an overgrown turnip—which it is, sort of, at least on its mother’s side. A reproductive quirk of the Brassica genus allows for uncommonly easy hybridization (see the evidence in your local grocery store: kalettes, the frilly little...
Tags: Law, Vegetables, Brussels, Frank Zappa, Central Europe, Cabbage, Ann Althouse, Woo Jang, Bauhin, Better Than Anything Else The New Yorker, Rutabaga Noodles Cacio


Sustainable pencil stubs Sprout into plants

Have you ever stopped to think about where your pencil came from or what it’s journey will be once it hits the trash? It’s okay if you haven’t, because one company has made it their mission to not only produce eco-friendly pencils that are available in a variety of colors, but also to give new life at the end of the pencil’s functional usability. Sprout World began as an idea from MIT students on the lookout for a more sustainable pencil and has resulted in over 10 million pencil-to-plant prod...
Tags: Design, Minnesota, Vegetables, Sustainability, Mit, Plants, Recycle, Landfill, Herbs, Carbon Footprint, Pencil, Cindy Chinn, Sustainable Pencil, Eco-friendly Pencil, Pencil To Plant, Toyota Disney Marriott


Make a Big Batch of Breakfast Slaw and Eat From It All Week

It is a well-established fact that starting your day with a salad makes you morally superior to everyone around you in every way, but weekday mornings are simply not the time for rinsing, chopping, and dressing a pile of vegetables. Enter the breakfast slaw—the make-ahead option for breakfast salad lovers that can be…Read more...
Tags: Vegetables, Breakfast, Lifehacks, Salad, Broccoli, Slaw, VINAIGRETTE


Fry Eggs in Delicata Squash Rings

I love the “in-a-hole” genre of egg cooking, be that hole in a simple piece of white bread, a grilled cheese sandwich, or even a bell pepper. (The only member of this family I hate is an egg cooked in an avocado; not all holes are meant to be filled.) My new favorite is the delicata squash, specifically when pan fried…Read more...
Tags: Eggs, Vegetables, Breakfast, Lifehacks, Delicata squash, Egg In A Hole, Delicata Squash Rings


The Ultimate Winter Side Dish Is Smothered Cabbage

Cabbage gets no respect, which is a shame—it could be the most versatile vegetable on earth. From the delicate leaves to the sweet, crunchy core, I love every part of every variety of cabbage and have made it my mission to make others feel the same.Read more...
Tags: Food, Cooking, Vegetables, Side Dishes, How To, Recipes, Lifehacks, Vegan, Cabbage


Cottage Cheese Is the Best No-Cook Breakfast

I love to start my day with curds and whey; they’re filling, neutral enough to pair deliciously with a variety of plant parts, and (most importantly) speedy. A bowl of cottage cheese takes the same amount of time to prepare as a bowl of cereal, but will keep you fuller for much longer. (Also, if you top it with a…Read more...
Tags: Vegetables, Breakfast, Lifehacks, Vegetarian, Cottage Cheese


A Good Appetite: A Purposeful Grain Bowl, Full of Delights

Charred broccoli, lemony tahini and slivers of turnip top tender farro in this cozy and nutritious grain bowl.
Tags: News, Vegetables, Grain, Broccoli, Cooking and Cookbooks


You Should Definitely Roast Pickled Vegetables

I love a roasted vegetable, and I love a pickled vegetable. But take a pickled vegetable and roast it? That, my friends, is a glorious snack, perfect for pairing with cheese, charcuterie, or a stiff cocktail.Read more...
Tags: Snacks, Vegetables, Lifehacks, Pickles, Roasting, Umami


How to Turn Any Vegetable Into a Delicious, Smoky Dip

The saddest meal of the year is always the one you eat right after visiting family for the holidays. Mine is usually more of a free-range fridge scrounge than an actual meal, and I always have a lot of questions: Is that leftover curry too old to eat, or am I just a coward? Who ate all my cheese? Why didn’t I stuff my…Read more...
Tags: Food, Cooking, Snacks, Vegetables, Appetizers, How To, Recipes, Lifehacks, Vegan, Dips, Roasted Vegetables


The Best Salad Posts of 2018

As the year draws to a close and January 1 begins to loom in a slightly ominous fashion, you may find yourself examining the food choices you made in 2018. Obviously you should regret nothing, but if all this reflection leads to hankering for a salad or two, we have quite a few resources to make sure it’s the best…Read more...
Tags: Food, Vegetables, Lifehacks, Best Of, Salad, Dressing


How to eat like a medieval peasant.

It's pretty great:And I learned that "potage" originally meant whatever you're cooking in a pot. [Author: [email protected] (Ann Althouse)]
Tags: Meat, Food, Law, Vegetables, History, Fish, Beer, Bread, Ann Althouse


Don’t Rinse the Bird. A Myth to Dispel Before the Holidays.

Many home cooks wash the chicken or turkey before cooking, but that only increases the risk of food-borne illness.
Tags: Meat, Food, News, Vegetables, Bacteria, Fruit, Chickens, Cleansers, Cooking and Cookbooks, Hygiene and Cleanliness, Food Contamination and Poisoning, Detergents and Soaps, Salmonella (Bacteria