Tag: healthy cooking 101
Top Fruits and Veggies to Freeze Before Summer’s Over
Follow these tips for freezing summer’s best fruit and veggie offerings so you can enjoy their sun-kissed goodness all year long. Freezing…
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How to Eat Whole-Food Plant-Based While Camping
Following a whole-food, plant-based diet in the great outdoors can be a breeze—with a little planning, that is. Just remember the following…
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How to Pair Fresh Herbs with Produce: The Ultimate Guide
Love the flavor explosion that happens when you pair fresh basil with peak-season tomatoes? Then you’re sure to enjoy all the other…
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How to Make Veggie Steaks (Great for Vegans)
There’s nothing like taking a bite of a thick, tender, juicy steak—a veggie steak, that is. And there’s nothing easier than roasting…
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Blanching 101: How to Blanch Vegetables and Fruits
Want to speed up your prep work, shorten your time in the kitchen, and make your fresh produce last longer in the…
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How to Chiffonade
Chiffonade (pronounced shiff-oh-NOD) is one of those culinary terms that sounds complicated and intimidating, but it’s actually an easy slicing technique to…
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Which Knives to Use for What (tips from chef Amanda Cohen)
You’d probably expect chef Amanda Cohen to flourish an impressive array of knives as she prepares the dishes at Dirt Candy, her…
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Reducing Waste By Using Food On Hand
Americans waste 150,000 tons of food a day—almost one pound per person—according to a study published last April. What’s more, the biggest…
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How to Build a Better Vegan Sandwich
Turn the ultimate convenience food into the ultimate healthy meal with these flavor-boosting sandwich ingredient ideas. Choose whole grain bread. High in…
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How to Use Beans as a Meat Substitute in Any Recipe
Choosing a plant-based diet doesn’t mean giving up the meat-based dishes you love. On the contrary, there are lots of plant foods…
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How to Make Oil-Free Vinaigrettes
The classic recipe for a vinaigrette is pretty simple: one part vinegar to two or three parts oil. So, what do you…
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Ingredient IQ: Ginger Root
Fresh ginger root lends a distinctive zing to a variety of cuisines from Asia to South America. The tan, knobby root is…
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