Susan Greeley, RD, Institute of Culinary Education
All Contributions from Susan Greeley, RD, Institute of Culinary Education (6)
See articleWhat Is Wild Rice, and How Do You Cook It?
Wild rice comes from the seed of an aquatic grass plant, the grains of which are harvested as wild rice. It is…
See articleWhat Are Hearts of Palm?
Hearts of palm are the delicate white stalks harvested from the inner cores of palm trees. The tender veggies have been consumed…
See articleWhat Is Jicama? How to Enjoy the Refreshing, Juicy Root Vegetable
Jicama—also called Chinese yam, yam bean root, Mexican potato, fon goot, or sicama—is a root vegetable native to Mexico and Central America….
See articleWhat Are Collard Greens, and How Do You Cook Them?
Collard greens, or collards, are a leafy green vegetable like lettuce, Swiss chard, and spinach. Along with mustard greens, turnips, and cabbage,…
See articleWhat Are Beets, and How Do You Cook Them?
Beets, aka beetroots, are a highly nutritious root vegetable related to Swiss chard. Grown for both the edible leaves and root, they…
See articleGet to Know Swiss Chard: Top Tips and Recipes
Chard, also called Swiss chard, is a leafy green that comes from a variety of beets grown for the edible stems and…
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