Articles Tagged “vegetable”
Not sure which potato to pick at the market? We'll lead you through the different varieties and the best uses for each.Read More »
Along with peas, broccoli and cauliflower are vegetables that are easy to malign when cooked poorly -- "stale and murky," our senior editor Kristen calls them. But treated right in a slaw, a batch of roasted vegetables, or pesto, broccoli, cauliflower, and their ilk can be downright classy. Today we tackle a bevy of brassicas, floret by floret.Read More »
Mushrooms aren't vegetables at all -- they're fungi! More specifically, they're the fungus' spore-bearing fruit body, also called the sporocarp, which produces the spores that grow into more mushrooms. While many mushrooms are poisonous, hallucinogenic, or medicinal, the ones we'll be discussing today are all perfectly edible (also, delicious).Read More »
Parsnips aren't the most welcoming vegetable -- after all, they look like carrots after an attack by Bunnicula! But strip away that winter-toughed peel and you're left with a white vegetable that's gently sweet and almost honey-like when cooked.Read More »
There's something of The Strange Case of Dr. Jekyll and Mr. Hyde about cabbage. One minute it's crunchy and perky, brightening up your burger with a simple slaw, and the next minute it's gone slack, tender, and sweet in a stew or a braise. They're also famous internationally for their pickling affinity, from sauerkraut to kimchi.Read More »
Recently, we learned all about hot peppers. Today we turn to their mild-mannered cousin, the bell pepper. Crunchy when raw, meltingly sweet when roasted, bell peppers come in a rainbow of colors. And unlike other peppers, which vary in heat depending on factors ranging from their species to the weather, you'll never find a hot bell pepper: due to a recessive gene, they don't produce capsaicin, the chemical that causes spiciness.Read More »
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
The weather is cooler, the sun is setting earlier, and it's time to stop eating tomato salads and turn on our ovens again. With that in mind, this week we're answering the question: What's the first thing you cook when the weather gets cold?
Comfort food is as personal as it is delicious -- soups, stews, ragus, you name it. What's your fall go-to?Read More »
To the uninitiated, spiciness is binary: just hot or mild. When you look closer, though, you'll find that "spicy" can encompass fruity, meaty, and citrusy flavors. Today we're looking at 9 spicy members of the plant family Capsicum -- hot peppers -- and how they differ from each other.Read More »
Radishes -- peppery, perky, and dependable -- are easy to take for granted. They're among the first green vegetables to appear in the spring and one of the last to disappear come winter, so it's easy to pass them up in favor of other more glamorous brassicas, to say nothing of lettuces and nightshades.Read More »
Although tomatillos are only a distant relation of the tomato -- they're actually in the same genus as cape gooseberries and husk cherries -- it's true that the similarities between the two can't be missed. Their affinity for salsa, for example, or the complex flavors they take on after roasting. After all, they're both members of the nightshade family. But the similarities end there.Read More »