My friend Jenny once emailed with the subject line, “Spaghetti squash?” Her message was short: “Never made it before in my life, and tonight’s the night. Any words of wisdom?” If you’ve looked at that pale yellow gourd and wondered how it can turn into silky, noodle-like strands, you’re not alone. Spaghetti squash is a … Read more

Sugar snap peas, often called snap peas, are prized for their crisp, tender pods and sweet, pea-filled interior. I prefer them to snow peas because they’re plumper and sweeter. Enjoy them raw on their own, with a dip, or tossed into salads. They’re also excellent quickly sautéed (recipe below) or added to stir-fries and mixed … Read more

Avocados are one of the most versatile fruits—yes, they’re a fruit! They feel indulgent, but they’re also an easy way to add nutritious produce to your day. Creamy and mild, avocados complement salads, sandwiches, dips, and dressings, and they’re simple to use whether you want slices, cubes, or a smooth puree. Avocado pairs well with … Read more

When the weather warms up, anyone with a grill tends to fire it up as often as possible. Grills — whether gas, pellet, or charcoal — heat quickly, keep kitchens cool, and make cleanup simpler. Best of all, food from the grill often tastes better: char, smoke, and high heat bring out deep, savory flavors … Read more

Knowing how to cut a tomato properly makes a real difference in both presentation and flavor. A clean slice holds together on a sandwich; a neat dice stays intact in salsa instead of turning into a watery mess. The exact technique varies with the recipe and the tomato variety, but the right knife and method … Read more

Golden berries belong to the nightshade family and are closely related to the tomatillo. You’ll recognize them by the delicate, slightly sticky paper husks that surround each fruit; these husks should be removed before eating. Native to the Andes in South America, golden berries are now cultivated in temperate regions, with a significant crop grown … Read more

The tomato is botanically a fruit—a berry, in fact—even though in cooking it functions like a vegetable because it has far less sugar than most fruits. Native to South and Central America, tomatoes were used extensively by the Aztecs and later carried to Europe by the Spanish. From there they spread around the world and … Read more

Lardons are a brilliant variation of an already excellent ingredient: bacon. Well-made bacon lardons strike a satisfying balance between crisp and chewy — substantial enough to notice the bite, yet still delivering the salty crackle you expect from bacon. Typically, lardons are cross-sliced thick-cut slab bacon, each strip about 1/4 to 1/3 inch wide — … Read more

Peaches and nectarines are familiar to most of us, yet there’s always a little magic to biting into a perfectly ripe summer peach. When they’re in season, you want to bring them into every meal—breakfast to dessert—and savor their sweetness and texture. What’s In This Post? What Exactly Is a Peach or Nectarine? What Are … Read more

Many recipes begin with the instruction “Brown the ground beef,” but few explain exactly what that means. How browned should it be? What texture do you aim for? How do you achieve that result? Browning ground beef properly — so it develops color and separates into small crumbles — is simple. With the right pan, … Read more