Vegetables
Eating the seasons is never more fun than when picking your produce! In this lesson, Amanda shares her pro tips on what's in season when, why in-season produce is better and more affordable, and when it it makes sense to go with frozen. She also sheds light on choosing organic vs. conventionally grown produce. Back in the kitchen, you'll learn how to get a head start on your weekly food prep, including foolproof ways to store fresh herbs and other finicky produce.
How much soup can one family consume? In deep winter, there may be no limit! That’s why we’ve rounded up our absolute faves to make next week’s soup supper the very best ever. All you need is a hungry crew (and maybe a loaf of bread!)
Bluprint
When you hear the words "Italy" and "vegetables" you probably think tomatoes — maybe because tomato sauce is one of the most brilliant inventions since, well, ever. But Italy grows an incredible variety of vegetables, including some, like corn, that Americans generally claim as their own.
Jessie Oleson Moore
Holiday meals aren't complete without the sides! Spice up classic flavors with two of Gail's favorites: sweet potato-squash gratin with shallots and fresh herbs; and broccolini with crispy chile-lemon crumbs.
Sure, onions might not leap to mind when you think of holiday gifts. But hear us out: these braised onions from Sweet & Savory Food Gifts, paired with all the all the makings of French onion soup, is a gifting game-changer.
Bluprint
Believe it or not, Beni had to audition for MasterChef Jr. by videotaping herself cooking at home. Find out how to make the same appetizer that started her MasterChef adventure: garlic shrimp with asparagus and homemade chickpea hummus. You'll learn how to blanch vegetables, properly sauté shrimp, and even make crispy chickpeas that are perfect for healthy snacking!
Spaghetti squash is the OG veggie noodle. This oblong winter squash has seeds and pulp in the middle, kind of like a pumpkin. When you cook it, the inside separates from the rind in spaghetti-like strings. Hence the name.
Jessie Oleson Moore
Carrots are a total rock star for holiday meals. First of all, they're a really festive color (sorry, spinach). Plus they're naturally sweet, which is just what we crave for a big celebration.
Nicole Weston
It's official: fall is here. I know because I just roasted a squash. And of all the many rituals that mark the change of seasons, this one seals the deal for me. Once you roast a squash, there's no going back.
Ashley Rodriguez
Don't get me wrong, I love rhubarb pie. But every April, when rhubarb season rolls around, I like to think outside the crust.
Ashley Rodriguez
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