Food Prep: Hone Your Skill

Once you’ve tasted the perfect roasted green bean, you may not want green beans cooked any other way — ever! The key is reaching that “perfectly roasted” state. If you haven…[more]

For many people, spaghetti squash is like a vegetable come from outer space. What in the world do you do with that thing? Roast it and use it once and you will be an expert. If you need a little help …[more]

For years my routine has been to pick the largest (and most likely to ripen) green tomatoes just before our first killing frost. Needless to say, many smaller green tomatoes fell victim to the freeze.…[more]

Have you heard about phytic acid in food? Perhaps you have not only heard of it, but you are obsessed by it? Phytic acid is a common component of grains, legumes, nuts, and seeds that actually reduces…[more]

We’ve enjoyed this dish for well over three decades now and have not come up with a suitable name. “What’s for lunch?” “A pan of steamed vegetables.” Everyone in th…[more]

I remember having a lovely lunch in a restaurant by Fisherman’s Warf in San Fransisco. Everything was perfect: wonderful view of the ocean, sterling service and then I felt a crunch of sand in t…[more]

Many people ave discovered the value of coconut oil in baking — the flavor and texture compliments many baked goods well and coconut oil allows you to replace shortening or vegetable oils high i…[more]

One of the favorite baby foods in this house has been butternut squash. How wonderful to be able to turn out your baby’s own food where you know there are no additives except the love you put in…[more]

I had my introduction to roasted vegetables in a small Armenian restaurant in Fresno. We ordered a salad piled with roasted veggies and drizzled with olive oil vinaigrette and fresh parsley. When the …[more]

Roasted pumpkin is the key ingredient in pumpkin pies, other custards, and as a base in soup. The pumpkin is roasted and then pureed. However, as roasted vegetables become increasingly popular, we hav…[more]

Roasting butternut squash is a simple way to enjoy its flavor and beauty. Once its roasted you can puree the butternut squash and use it in a variety of recipes for soups, breads, and desserts. The pu…[more]

If you are like 90% of the American cooks in the kitchen under the age of 50, you do not have a home-grown model of cooking tips, meal planning, and organization. Most of our mothers worked outside th…[more]

An efficient kitchen has a plan for how to wash vegetables. If your plan is working for you (whatever it is), then you should definitely keep it. If you fly by the seat of your pants in the vegetable …[more]

Some of the best Mom video classics come from that same camera designed by a team of pilgrims. Such is the case with this gem on composing a salad. Mom is great at being able to take seemingly random …[more]

If you are going to cook from scratch on a regular basis, you will save a heap of time by chopping your produce in advance. We use one of these two approaches depending on what is going on in the hous…[more]