We often tend to believe that eating raw vegetables helps gain maximum benefits and cooking them might reduce the nutritional ...

Vegetables might be full of vitamins and minerals that are good for you, but that doesn't always mean you want to eat them. Traditional methods of cooking up vegetables like blanching, roasting or ...

Freeze: Once dried, use clean hands to transfer the beans to freezer-safe quart bags. Press out the air and seal well, wiping away any excess moisture from the seal. Pack about 2 pounds of beans in ...

As the summer winds down, it's time to prepare for the fall harvest. It's the ideal time to plant vegetables that will peak in the fall and winter months. Not only will these fall vegetables taste ...

What we now know as pasta primavera (actually, “spaghetti primavera” at the beginning) was codified in the The New York Times in 1975, and an edition of Craig Claiborne’s New York Times Cookbook a bit ...

Rinse and pat dry. Place whole (unpeeled) tomatoes in a freezer bag. Do not overfill the bag, and be sure to remove the air and seal the bag tightly. Freeze for up to six months.

When it comes to cruciferous vegetables, we often talk about broccoli, cauliflower, and cabbage. Did you know they are a ...

Crisp green beans pickled with garlic, dill, and spices for a tangy, crunchy snack or garnish — these dilly beans are easy to ...

Let vegetables dry after blanching but before freezing." Popular vegetables such as carrots and cauliflower should be cut into pieces before being blanched and can be kept for up to 12 months.