'The Crisper Whisperer' on Serious Eats

The Crisper Whisperer: How to Make Fruit Leather

You can make fruit leather with almost any summer or fall fruit. Berries, cherries, stone fruits, apples, and pears—they all work beautifully. Choose ripe or very ripe fruit, and remove any blemishes. Seasonings are where you can really get creative. A little vanilla with berries perhaps? You can add liquors, chopped nuts, you name it. Your leather is as nimble as your imagination. (That sounds wrong for so many reasons, I know—but it's right.) More

The Crisper Whisperer: Zucchini Pancakes

It's that time of year again. The time when residents of carefree, throwback towns start locking their front doors and parking their cars in the garage. The time when lucky children find green, woody baseball bats by the dozen strewn atop the compost heap. The time when perfectly reasonable people are driven to silent, guilt-ridden, unreasonable ends. In other words, it's zucchini season. Savory, crave-worthy zucchini pancakes to the rescue. More

The Crisper Whisperer: How to Handle Eggplant Overload

I received an email a few days ago from Serious Eater krossbow with the arresting subject line "Please help - eggplant" and a photo of two very impressive mail crates full of purple beauties. Krossbow, that's a lot of eggplant. In a way, I almost hope you Photoshopped that picture just to get some attention. But you seem awfully nice, so even if you did, Imma help you out. Folks, let's not let all that eggplant go to waste. Please leave your favorite eggplant recipes in the comments. More

The Crisper Whisperer: 4 Ways to Use Lettuce (Other Than Salad)

If you grow your own lettuce, belong to a CSA, or sometimes get a little grabby at the farmers' market, chances are you'll end up with too much lettuce at some point from now through October. The good news is that although lettuce maintains a clean-cut, "just the salad, thank you" veneer in polite company, she's not the least bit afraid to take a couple of turns around the pan behind closed doors. When you just can't eat another bite of salad, try these delicious cooked alternatives. More

The Crisper Whisperer: 7 Things To Do with Garlic Scapes

Scapes are to garlic as fusilli is to rigatoni: the crazy-bastard college buddy who never really embraced adulthood. But they're more than that, too. With their substantial heft and a flavor that mellows dramatically when cooked, they're vegetable, aromatic and herb all in one. Check out these scapely suggestions, and share your own favorite uses for scapes in the comments. More

The Crisper Whisperer: Beyond Guacamole - 5 Ways to Use Avocados

To some of us, an overabundance of avocados sounds like the makings of a Lifetime Achievement Award. But the Crisper Whisperer serves at the pleasure of serious eaters everywhere, and Californians, Floridians and other highly evolved specimens are looking for a way to move beyond guacamole. Read on to learn (and share your own) avocado tips and tricks with the fortunate and unfortunate alike. More

The Crisper Whisperer: Grilled Chiles 'Resemblos'

Nothing can take the place of traditional chiles rellenos, but this grilled riff on the original is a satisfying vegetarian meal in its own right for those balmy spring evenings you'd rather spend on the patio. They are a fresher, somewhat lighter alternative to the original that is still full of cheesy goodness and many of the classic flavors. Get the recipe here, but a question for you: What are your favorite classic dishes to riff on the grill? More

The Crisper Whisperer: Grilled Spring Onions

From the moment I first tucked into a savory, cheese-covered bowl of French onion soup as a kid, I've been hooked on the idea of onions as the star of a dish. Early springtime, when farmers' markets hold more in the way of promise than actual produce, is the perfect time to offer a little more plate space to the onion. These grilled spring onions, sprinkled with feta cheese and lemon juice, pair beautifully with grilled meats. More

Fun-Guy Mushrooms

Spiked with brandy and lit on fire, there's nothing these mushrooms won't do. They'll top polenta, rice, pasta, potatoes or crostini. They'll make a rich sauce for chicken or steak. They'll fill an omelet or a small tart shell. They'll even stand up as a side dish on their own. If their mama ever told them, "You can't be everything to everyone," she lied. More

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