Articles filed under Vegetables
-
How sour ingredients unlock a world of flavor in home cookingMay 27, 2026 5:45 am - Sourness is more than one of the five basic tastes — it’s a method for seasoning. Fermented and pickled ingredients are naturally salty and layered with complex flavors that can brighten and balance dishes. Once you start thinking about all the uses for sour ingredients, they can start to transform your everyday cooking.
-
The best summer salads start with ‘authentic,’ quality olive oilMay 27, 2026 5:40 am - What makes extra-virgin olive oil authentic? Some imported olive oils may never have seen an olive grove. Here are some things to look for to ensure the high price you’re paying for EVOO is worth it.
-
Wichita garlic salad is a regional specialty worthy of national attentionMay 27, 2026 5:03 am - The most distinctive dish to come out of Wichita’s mid-century supper clubs, garlic salad is an appetizer or side that eats like a hybrid of coleslaw, party dip and an extra-pungent iceberg wedge. Scooped up with buttery Club crackers, it’s creamy, crunchy and intensely garlicky.
-
Turn New York state’s famous chicken spiedie sandwich into a summer saladMay 26, 2026 5:15 am - The chicken spiedie is a classic sandwich from Binghamton, New York, that is piled with cubes of marinated meat. In this salad version, the tangy, Italian-style marinade does double duty as a seasoning for pieces of chicken breast that are then skewered and grilled and as a dressing for the crisp salad the chicken is served over.
-
5 big salad recipes to anchor your next get-togetherMay 20, 2026 5:31 am - When it comes to American entertaining, salads are often an afterthought. They’re traditionally treated as a light starter or side to accompany a main course and round out a meal. But when they get bulked up with more substantial ingredients, such as meat, beans or bread, salads can easily become a centerpiece-worthy way to feed a crowd.
-
The versatility of tofu: Rich dessert or savory main, this protein powerhouse can do it allMay 13, 2026 5:45 am - Tofu has come a long way from being seen as just a substitute ingredient. These three recipes — a creamy silken tofu chocolate pudding, a comforting tofu masala, and a crispy salt and pepper tofu stir fry — highlight just how adaptable it can be.
-
Got chicken stock? Make mushroom soupMay 12, 2026 5:27 am - Martha’s Vineyard chef Chris Fischer shares a comforting mushroom soup recipe featuring shiitake mushrooms, soft-cooked eggs and fresh parsley, adaptable for vegetarians by substituting water for chicken stock.
-
Skip the buffet: Celebrate Mom with elegant fennel soup and conversationMay 06, 2026 5:38 am - What sounds better this Mother’s Day: Navigating crowds and shouting over the din or a simple but elegant meal paired with good conversation and a few laughs? Start with this unfussy Fennel, Garlic and Potato Soup and a nice glass of bubbly, and you’ll have one happy momma.
-
When you don’t know what’s for dinner, start with the sauceMay 05, 2026 5:40 am - This lusciously savory, tangy and creamy take on the traditional Mexican sauce known as pipián features roasted tomatillos and poblano peppers blended with pumpkin seeds, spices and fresh cilantro. Here, it’s simmered with pork tenderloin medallions, but it will elevate just about any protein you like — shrimp, chicken, beans, fish, tofu, you name it.
-
The best ways to cook with spring produce, including asparagus, peas and herbsApr 29, 2026 5:55 am - If there’s one color that embodies spring and all that comes with it, that color is green. That’s especially the case with the bevy of seasonal produce that starts cropping up at farmers markets and in backyard gardens. Here’s a guide to how to cook with some of these star ingredients.