Food-Prep


Articles

All About Artichokes

Artichokes are strikingly flower-like with an olive green and sometimes purple color which makes them stand out among other vegetables in the produce section. They may look intimidating, but they’re very easy to cook. Here's how to prep and cook artichokes.


Tips

How to Core Peppers

Learn how to remove the core and seeds and segment a pepper with these simple (and clean!) steps.

How to Chop Onions

Most chefs cut onions in a very specific fashion—its similar to the technique here with one difference. They make a horizontal cut into the onion halves. It puts your fingers at risk and no one’s ever given a good reason for making that extra cut—except that it’s how they were taught in culinary school. Here's an equally effective way to chop onions.

Freeze Fresh Spinach for Quick Chopping

Freeze fresh spinach instead of buying frozen cooked spinach. The fresh flavor remains, and it's easy to prep when you need it—plus clean up is non-existent!

How to Peel Pearl Onions

Pearl onions are about the size of a grape and have a mild flavor. They can be cooked (they are often creamed) and served as a side dish, pickled, or used as a condiment or garnish. Because they’re so small, it can be a tedious job to remove their papery skin. Here's a quick and easy way to remove the skins from pearl onions.

Use a Pastry Blender for More Than Pie Dough

Your pastry blender can be used for more than pies and pastries—it's perfect for chopped avocados, eggs for salad, and mashing cooked potatoes and squash.

How to Prepare Potatoes Ahead and Keep Peeled Potatoes From Browning

These simple tips makes it easy to prepare potatoes ahead, by keeping them as fresh and white as when you peeled them!

How to Easily Squeeze Spinach Dry

Frozen spinach contains a ton of excess liquid that must be removed before it's used. Here are a few simple tips to get a better handle on drying spinach.


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Recipes

Pain au Potiron

This recipe for Pain au Potiron comes from The Best of Artisan Bread in Five Minutes a Day cookbook by Jeff Hertzberg, M.D., and Zoë François. It's a moist whole-wheat bread with tender bites of pumpkin and hints of pepper — perfect for winter squash (and soup!) season.

Red Velvet Waffles with chocolate

How about dessert for breakfast? Red Velvet Waffles’ rich chocolate flavor is irresistible. But, wait! Drizzling (or coating!) these waffles with the dreamy Cream Cheese Frosting seals the deal.

Savory Cheese & Pastrami Waffles

Savory Cheese & Pastrami Waffles are a riff off of a pastrami and rye sandwich. But, since no sammie is complete without a special sauce, insert the Spicy Mustard-aise (you might find yourself making these waffles simply for the sauce!).

Cinnamon Roll Waffles with cinnamon chips

Combine two breakfast faves — waffles and cinnamon rolls — for the ultimate morning treat: Cinnamon Roll Waffles with cinnamon chips. But, wait! Drizzling (or coating!) these waffles with the dreamy Cream Cheese Frosting seals the deal.

Black Pepper Ricotta Pancakes with lemonade glaze

These tender Black Pepper Ricotta Pancakes with lemonade glaze have an amusing play on that ever-popular, tried-and-true combo of lemon-pepper, with black pepper in the cakes and sweet lemon syrup.

Asian Aioli

Tempura must be served hot, with sauces, right after frying, so make this Asian Aioli before you begin.

Warm Corn Chowder Salad

Since summer is rarely conducive to chowder, we've turned corn chowder's ingredients into a perfect summer side dish with bacon, potatoes, red bell pepper, and plenty of golden sweet corn.

Grilled Mexican Corn Dip

This easy app is inspired by grilled Mexican corn, and incorporates jalapeños, lime juice, and Mexican cheese for a dip with zip. Nothing draws a crowd like a cheesy dip, and when fresh sweet corn is the main ingredient, be prepared for a stampede at the appetizer table.

Copycat Cracker Jack with peanuts

This homemade caramel-popcorn-and-peanuts mix is a golden Cracker Jack copycat. All that’s missing is the little prize at the bottom of the box.

Coconut Paletas

Coconut Paletas deliver creamy, cool, fresh flavor, making them the epitome of a summer treat. Paletas are Mexican frozen ice pops usually made with fresh fruit juice or milk with chunks of fresh fruit stirred in — we used strawberry and pineapple in ours. The second recipe, Pineapple-Coconut Paletas, incorporates pineapple (or strawberry) purée to flavor the coconut milk and add extra fruitiness.

Bacon Pesto

Bacon and pesto are a match made in heaven — so why not mix them together?! This Bacon Pesto is THE pasta sauce for the avid bacon lover.

Grilled Scallops with plum sauce

Glazed Scallop Kebabs deliver bite after bite of Asian-inspired sweet and spice that’s oh-so nice. The recipe is so shockingly simple, it’s hard to fathom it can be as good as it is, but it is!