Fiber content and tough textures can make some raw fruits and vegetables difficult to digest if you have Crohn’s disease or ...

From nutrient absorption to safety concerns, learn which veggies to never eat raw—and which ones thrive fresh off the cutting ...

What we now know as pasta primavera (actually, “spaghetti primavera” at the beginning) was codified in the The New York Times ...

For raw, shred and then cure them in lemon juice and salt to mitigate any bitterness, then dress with plenty of olive or ...

I now freeze vegetables in single-layer, meal-sized portions that thaw quickly and evenly. This approach lets me grab exactly ...

The season is here for food preservation, and each year the question is asked whether it is necessary to “blanch” vegetables ...

The dish is a medley of rich, caramelised vegetables and creamy, tangy cheese, all nestled in a crisp, golden pastry.

Registered dietitian nutritionist Carrie Dennett shares some of the ways that this season's Northwest produce is a perfect pairing of nutrition and enjoyment.

Sesame salmon bowls: This Kay Chun one-pot recipe, inspired by chirashi, combines vinegared rice with just-cooked salmon, crunchy vegetables and a soy vinaigrette. If you have any furikake, I’d ...

So, how do I blanch vegetables? Whether you’re prepping to freeze your garden stash or just want to enhance their color and flavor, mastering the art of blanching is key. In this guide, I’m diving ...

Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen successfully. It slows or stops the enzyme action which can cause loss ...