Your favorite mixed vegetables join turkey and stuffing in a creamy sauce in this no-hassle casserole.
'vegetables' on Serious Eats
Liking brussels sprouts can make me feel lonely sometimes. This take gives them a nice crunch, mellow bitterness, and a mustard tang. The sprout haters around me were having none of it, but I still took pleasure in these delicious little cabbages.
A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly.
After they're done charred in the bacon fat, I season them with plenty of salt and pepper (I don't like to do it before because I find the salt from the bacon fat penetrates the sprouts as they cook, making it hard to judge salt level), then toss them back together with the crisp bacon. If you're feeling extra plucky, you can go for a full half-and-half bacon-to-sprout ratio. Trust me, you'll be popping them like scrumdiddlyumptious bars.
Note: Slab bacon is ideal for this recipe, though sliced bacon will work in a pinch. You can also substitute your favorite cured pork product. Prosciutto, guanciale, or Spanish dry-cured chorizo all work well. If your brussels sprouts are very...
When your crisper is jam-packed, the basic tools in your kitchen can make or break your relationship with those vegetables. With the right set of equipment, most of which is not particularly fancy, you can show your produce who's boss, and do it in style. And when you come right down to it, what else is summer for? These are my top 10 tools for keeping things under control in the passionate heat of summer produce season. Did I miss anything? Let us know in the comments!
Purslane is a summer green that has food people infatuated and gardeners annoyed. Discover purslane with this introductory lesson on what it is and how to use it in an agnolotti pasta recipe from Craftbar chef Lauren Hirschberg.
Purslane has crept into seasonal restaurant menus this summer, but you might not actually know what it is. Pur-who? I had never heard of the sweet, mildly sour succulent, but once I caught wind of the purslane trend, I started noticing it at farmers' markets. It turns out this exotic weed has a bit of a cult following.
When seasonal veggies abound (such as, for example, now), it doesn't matter who you are, where you come from, or how good you are with a julienne attachment. Once in a while you're going to need a little help taking your produce to inspired heights. These ten websites, many of them lesser-known, are among my current favorites when I'm staring at a full crisper and need a little jolt of creativity. Behind each site is a person or team who knows how to find extraordinary beauty in ordinary vegetables.
Produce sections and farmers' markets are making room for big, heaping piles of corn. Hello corn season! Biting into a just-grilled and buttered ear and having all those sweet, little kernels explode in your mouth—ah, there's nothing like it. But you have to make some sacrifices. Like the stuck-in-the-teeth issue. And odds are good those buttery juices will get smeared all over your face. Do you embrace the inherent mess of eating it straight from the cob? Or do you prefer cutting off the kernels ? How do you like eating corn? Take the poll! »
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.
In the summertime, there's no shortage of reasons not to cook, from the heat to the desire to flee the house for the outdoors, and beyond. Maybe it's just because I tend to see the world through beet-colored glasses, but when cooking drops low on the to-do list, fruits and vegetables rise to the top. Get the recipes for two stellar salads and two terrific sandwiches that showcase veggies, and let us know what you eat at home when you can't bear to turn on the stove.
During the summer, yard-long beans are sold in abundance at your Asian grocer, and if you've always assumed they're not so different from the common green bean, think again. The common green bean grows from a plant producing edible beans, whereas yardlong beans grow on climbing vines. Like the green bean, yard-long beans are the immature pods of these vines, growing rapidly in warm climates such as Southeast Asia. The pods can grown many inches in one day; the average length is anywhere between one and one and a half feet long.
While pulverizing vegetables might seem impossible to botch, and most imperfect versions—while they may be too thick, chunky, soupy, or flavorless altogether—are certainly edible, a creamy vegetable puree can take some know-how.
From savory sautéed rhubarb to avocado milkshakes, surprise your palate with these five summer ingredients that can switch hit from savory to sweet with the best of them. With summer officially here, vegabundance is on its way, so prepare now to keep it exciting.
I'm down with the "eat more salads and vegetables program." Here's the problem. Somehow when I come home at 8:30 p.m. after a long day at world headquarters, the task of making a tasty vegetable dish, like a salad, seems like an onerous one, something I just can't seem to wrap my head around. I know it's the right thing to do, but I just have a hard time doing it. How else can I more easily incorporate more vegetables and salads into my serious diet?
Is there a right way to clean fresh mushrooms? Some would say never get a mushroom wet. Others insist it's no big deal. In my experience, the answer is "it depends on the mushroom." This slideshow will provide you with a mushroom-cleaning guideline and some storage and trimming tips.
I'm the first to admit that sous-vide is not the best way to cook everything, and that goes for the majority of my favorite vegetables. Peas, asparagus, ramps—all those delicious, fresh spring flavors do better with a quick blanch or a sauté. That said, there are some vegetables for which sous-vide cooking can't be beat. For me, carrots top that list. When cooked in a sealed bag with a little bit of butter, sugar, and salt, the natural flavor of the carrot intensifies into a sweeter, stronger, and downright tastier version of itself.
Glazed sous-vide carrots. [Photographs: J. Kenji Lopez-Alt]...
There's a very serious pea debate happening right now. Actually, it's been going on since, mmm, the beginning of time? Peas. The little green pebbles that roll around all over the plate, making your utensil go on a wild chase. (Yeah, the rolly part doesn't change whether mushy or snappy.) If you don't like them turning into army green moosh, you know to just barely blanch them, so they get warm but still maintain their snap. But then you have people like Francis Lam, food editor of Salon.com, leading the Mushy Pea movement. He points out that peas, by nature, are beans, which means we should cook them like beans "until they soften again and show off their creamy, complexly, maturely sweet selves."