• How to Cook and Serve Mushrooms

    Champignon button mushroom

    Mushrooms have a deliciously woodsy flavor and are easy to prepare. Use mushrooms in appetizers, salads, dips, soups, sauces, omelets, stews, pizzas, and pasta, or match them with meat, poultry, fish, and shellfish. Mushrooms can be sautéed, broiled, grilled, steamed, or stir-fried. Favorite Mushroom Recipes Oven Grilled Portobello Mushrooms Oyster Mushroom Sautéed in Garlic Cultivated […] More

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  • How to Prepare Sorrel Raw or Cooked

    Sorrel in bowl

    Sorrel has a lemony tang and succulent spinach texture that makes it a tasty fresh leafy addition to mixed-green salads, sandwiches, soft cheeses, omelets, and other egg dishes. Cook sorrel with leek soups, cream-based sauces, stuffings, veal, and pork. Sorrel can be used as a potherb and is ideal for lining the vessel for baking […] More

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  • How to Serve Corn Salad–Mâche

    Mache corn salad1

    Mâche–also called corn salad and lamb’s lettuce–is a mild-flavored salad green. Mâche (say ‘mah-sh’) can also be steamed and served as a vegetable. Mâche has a sweet, slightly nutty taste. Its flavor is so subtle that it can easily be overpowered by other leafy vegetables or dressings. It is often served alone or as a counterpoint […] More

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  • Shell Beans Serving Tips

    Beans cranberry

    Shell beans are any members of the legume family that are shucked or shelled. All beans grow in pods. Shell beans are cooked and served after they have been shelled. The pod is not eaten. Shell beans include black-eyed peas, cranberry beans, fava beans, and lima beans. Shell beans are also called shellies, shellouts, shelly […] More

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  • Seven Ways to Cook and Serve Cabbage

    Cabbage round head1

    Cooked cabbage can be crisp with a mild and sweet flavor. Cabbage also can be served raw in salads and slaws and on sandwiches and burgers. Cabbage comes to harvest during the cool and cold fall and winter months. There are three kinds of round-headed cabbage: white, red, and Savoy. The leaves of the white […] More

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  • Four Ways to Cook and Serve Pei Tsai

    Chinese cabbage Pei Tsai1

    Pei tsai can be eaten raw or steamed, boiled, or quickly stir-fried. Pei tsai refers to several small, loose-leafed Chinese cabbages. Pei tsai is loose-headed cabbage with long, narrow, textured leaves whose tips branch outwards. It grows to about 12 inches (30 cm) tall. The light green, ruffled leaves and prominent white stalks are tender […] More

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  • Four Ways to Cook and Serve Napa Cabbage

    Napa cabbage and carrots

    Napa cabbage or wong bok is a sweet-tasting hearted type of Chinese cabbage. It is barrel-shaped, with tightly-wrapped leaves and a dense heart. Napa cabbage can be steamed, boiled, quickly stir-fried, or eaten raw. Napa cabbage has a light, sweet taste and is tender. It is the best storing of Chinese cabbages and can be […] More

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  • Ways to Prepare and Serve Mizuna

    Mizuna2

    Mizuna has a mild and tangy flavor. Toss young mizuna leaves in a mixed salad. Larger leaves—which can have a mustardy or bitter-green tang–are best cooked briefly. Mizuna is sometimes called potherb mustard. Mix mizuna with other salad greens and mesclun or add shredded mizuna leaves to soups and stir-fries at the end of cooking. […] More

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  • Four Tasty Ways to Cook and Serve Florence Fennel

    Fennel roasted

    For a light delicate taste reminiscent of licorice and anise, choose Florence fennel. Florence fennel–which is also known as bulb fennel and in Italy as finnochio—is a pale-green, feathery-topped vegetable, with celery-like stems and swollen bulb-like bases of overlapping broad layers. The harvest season for this cool-weather vegetable is early fall through spring. How to […] More

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  • Escarole and Curly Endive Serving Tips

    Endive and peach salad

    Curly endive and escarole are both chicories of the same species. These two slightly bitter-tasting leafy greens can be eaten raw in winter or spring salads or added to soups where their tastes become mild. Curly endive has narrow, finely cut, curly leaves. Escarole has smooth, rounded, broad leaves. Often, the names endive, escarole, and […] More

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  • Five Ways to Cook and Serve Fava Beans

    Fava bean salad

    The fava bean—which is also known as the broad bean, English bean, Windsor bean, and horsebean–can be eaten fresh or dried. As fava beans mature, their flavor grows increasingly starchy and strong. The smallest beans—less than the size of a small fingernail—are the sweetest. The outer skins of medium- and large-sized fava beans have a […] More

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  • Tasty Ways to Cook and Serve Rhubarb

    Stewed rhubarb

    Rhubarb is sharp and pungent with a fresh spring taste. Fresh rhubarb sauce and pie season starts in early spring and runs nearly to the first day of summer. Often thought of as a fruit, rhubarb is a vegetable. In some regions, rhubarb is so much thought of as a dessert fruit that it is […] More

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