• Ways to Serve Maple Syrup

    Maple syrup

    Use maple syrup as a replacement for sugar or as a flavoring for desserts such as pies, soufflés, mousses, and cakes. When you use maple syrup to replace sugar, reduce the amount of liquid in the recipe by approximately half a cup for every cup of syrup used. You know maple syrup as a topping […] More

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  • Ways to Serve Citron—Buddha’s Hand

    Buddhas hand on white2

    If you have seen the fingered citron–known as Buddha’s hand, you will have not forgotten. Hanging from the tree, it looks like a bright yellow, multi-tentacled octopus, and sitting on a tabletop it looks like–well, the hand of the Buddha, that is the bright yellow version. Besides the Buddha’s hand, there is also a non-fingered […] More

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  • Ways to Cook and Serve Apples

    Apple slices2

     Apples for eating out of hand, apples for baking and cooking, apples for sauce and juice, apples to serve with savory dishes, and apples for dessert: there is an apple for every use. Apples that ripen early, apples that ripen mid-season, and apples that ripen late for eating right into winter: there is an apple […] More

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  • How to Serve Jicama Raw or Cooked

    Jicama on salad

    The stark white flesh of jicama is cool and crunchy, perfect for eating out of hand after peeling. Jicama can be diced and added to fruit or green salads or speared and featured on dessert trays next to cantaloupe and pears and cheese cubes. Jicama can be combined with other vegetables in stir-fries or added […] More

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  • How to Make Sauerkraut

    Sauerkraut1

    Sauerkraut is pickled white cabbage. How to make sauerkraut in a stone crock Finely sliced cabbage is placed in a stone crock, a hardwood keg, or a barrel and layered with salt. As the layers are built up, they are pounded down with a wooden mallet. Then the layers are covered with a clean cloth, […] More

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  • Three Easy Ways to Cook and Serve Yams

    Yam roots

    A yam and a sweet potato are not the same vegetables, but they can be substituted for one another in most recipes. The yam has more natural sugar and is, therefore, sweeter than the sweet potato and its flesh is moister than the sweet potato. Yams–depending upon variety—can have a flesh that is white, yellow, […] More

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  • Four Ways to Cook and Serve Broccoli Raab

    Broccoli raab sauteed with

    Broccoli raab and rapini are not synonymous, but when it comes to recipes they practically are. Broccoli raab [rob] has long, thin rich-green stems (6-9 inches/18-23 cm long) topped with scattered clusters of broccoli-like florets. The flavor is nutty and both pungent and zesty. Rapini [rah-PEE-nee] is similar to broccoli raab but with fewer florets […] More

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  • Five Ways to Cook and Serve Celeriac

    Sliced celeriac

    Celeriac can be served cooked or raw. Celeriac combines the sweet taste of the mildest celery with the light peppery zip of parsley. Celeriac—which is also known as celery root, celery knobs, and turnip-rooted celery—is a cool-weather vegetable that comes to harvest between late fall and early spring. How to choose celeriac Kitchen Helpers from […] More

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  • How to Cook and Serve Parsley Root

    Parsley root with leaves

    Parsley root can be steamed, boiled, puréed, or creamed. Use parsley root in braises, soups, stews, and vegetable mixes to add depth and aroma. The flavor of parsley roots is somewhere between celeriac and carrot with hints of celery, turnip, and parsley leaf. Parsley root works particularly well in combination with other roots and tubers […] More

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  • Five Ways to Cook and Serve Taro

    Steamed taro roots

    Taro, also called dasheen, eddo, or cocoyam, is always eaten cooked. Taro can be steamed, boiled, fried, stir-fried, baked, and braised. It is often added to stews and soups where it absorbs fatty juices and serves as a nutty thickener. Taro is a starchy root vegetable that has a sweet, nutty flavor—a flavor and texture that […] More

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  • Five Ways to Quick Cook and Serve Snap Beans

    Green beans

    Fresh, tender snap beans have a delicate flavor that is delicious eaten raw or just lightly cooked. Both the immature seeds and seed pods are edible. Green beans are snap beans, but snap beans can also be yellow, purple, and splotched in multiple colors. The peak season for fresh local snap beans is late spring […] More

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  • How to Prepare and Serve Cress

    Cress Upland1

    Cress is a common name for more than a dozen sharp, pungent, small-leafed greens that can be added to salads and sandwiches, and soups and used as a base for roast beef or chicken. Cress brings a dash of hot and spicy stir-fries and purées and can be finely chopped and added to butter, mashed […] More

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