Baking with Fresh Pumpkin
There are three ways to transform an uncooked pumpkin into the puree used in baking: Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast. In a shallow baking dish, place the two halves face down ... [... more]
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Cocktail Parties
The stock required to provide a full bar to guests can make it cost-prohibitive--and with too many choices, your guests may stick with their standard drink orders. A more practical and economical approach is to offer one or two signature ... [... more]
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Canned Tomatoes
How did anyone cook before canned tomatoes came along? They're an indispensable ingredient in our pantry. Added to soups, sauces, and stews--we just can't get enough! Save fresh tomatoes for late summer. Picked and packaged during peak freshness, ... [... more]
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Pasta Preparation
Neutral by nature, dried pasta provides the perfect foil for flavorful sauces. Start with a large, deep pot full of boiling water--about 6 quarts per pound of pasta. Salt the water generously--if you don't salt it well, the pasta will never taste ... [... more]
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Cobblers and Crisps
These desserts are the simplest of all: fruit is covered with a streusel topping and baked until the crust is crispy and the filling bubbles and thickens. Cobblers can be topped with a sticky drop biscuit dough (which looks like stone cobbles on ... [... more]
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Chicken Cooking Basics
Never leave raw or frozen chicken at room temperature. Raw chicken should be stored in the coldest part of your refrigerator and used within two days. Freeze any chicken that won't be used right away. You can freeze it in its store packaging, but ... [... more]
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Baking Quick Breads
Quick bread recipes are fairly versatile: you can add and substitute ingredients with greater freedom than you can with most other baked goods. To lower the fat, you can substitute some of the oil with an equal amount of almost any fruit puree ... [... more]
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Asparagus Aspirations
Despite a reputation for being finicky, asparagus isn't as tricky to grow as you may think. Asparagus is one of the healthiest and tastiest veggies: A 5-ounce serving provides 60 percent of your daily needs for folic acid, a B vitamin linked to ... [... more]
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Asparagus Tips
Asparagus is one of our favorite harbingers of spring. These delectable stalks with their vivid color and delicate flavor are good hot or cold, dressed up or down. Asparagus comes in several sizes, ranging in diameter from thinner than a drinking ... [... more]
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Broccoli Tips
The best broccoli will have dark green tops with lighter green stems. Buds should be tightly closed, with no mushy spots or signs of yellowing. The stalks should feel firm and crisp, never limp or wobbly. At most stores, you can also buy packages ... [... more]
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Common Substitutions
Use this chart to find substitutions for cooking and baking. Out of baking powder? Make your own with our substitutions guide. 1 cup matzo meal 1 cup ground oats 1 cup bread crumbs [... more]
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Dinner in an Instant
You'd never know these delicious recipes only take 15 minutes to prepare. Before you call for take-out, turn on the oven and check out our collection of 30-minute main dishes! If you have 45 minutes, you have plenty of time to cook up a fantastic ... [... more]
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