Kohlrabi is a member of the cruciferous (cabbage) family. Both the bulb and the leaves are edible. It can be enjoyed raw or cooked and adds a delightful crunch to many dishes. One favorite use is raw in slaws, such as Carrot, Cabbage, and Kohlrabi Slaw, or in salads like the Crunchy Green Salad below. … Read more

Few foods freeze as well as soup. A frozen batch of soup is a convenient, versatile meal starter—keep several varieties in the freezer and you’ll always have a quick, satisfying option on hand. What’s In This Post? How to Freeze Soup Freezing Soups with Dairy How Long Will Frozen Soup Last? Defrosting Soup 23 Soup … Read more

Cookies are one of life’s small delights, and they feel even more special when given as gifts. Presentation matters: a thoughtfully wrapped batch makes the gift memorable and shows the recipient you cared. With a few simple steps you can wrap cookies quickly and attractively. Whether for the holidays, a birthday, a teacher, or a … Read more

Getting restaurant-style cross-hatch marks on steaks is simple: flip the steak three times and position it correctly. Start by placing the steak at a 45-degree angle to the grill grates so the sear lines run diagonally across the meat. Another important factor is steak thickness. Thicker cuts hold a pink, juicy interior while developing a … Read more

Artichokes are an intriguing spring vegetable — part thistle, part flower, with a tender, slightly sweet heart surrounded by layers of pointed leaves. They look ornamental and take a bit of work to prepare, but once you know the basics of trimming and steaming, artichokes are an easy, rewarding addition to home cooking. Steaming is … Read more

On a busy weeknight, salmon is one of the quickest dinners you can make. It adapts well to nearly every cooking method—sautéing, baking, roasting, grilling, or poaching—and accepts seasonings from every cuisine, whether Asian, Mediterranean, or contemporary American. With a few thoughtful ingredients you can create a restaurant-style salmon at home. Below you’ll find guidance … Read more

It happens to everyone: you’re ready to bake and discover you have baking soda when the recipe calls for baking powder, or vice versa. The good news is that with a few adjustments you can usually substitute one for the other and avoid an extra trip to the store. What’s In This Post? What Is … Read more

For tomato lovers, midsummer through early fall is the best season. From July onward, ripe tomatoes flood markets and gardens, so it pays to be ready. Watch for gorgeous heirloom varieties such as Cherokee Purple, Brandywine, Green Zebra, Black Krim, Mr. Stripey, Azoychka, Aunt Ruby’s German Green, Cherry Roma, Tomato Gold Medal, and Black Cherry. … Read more

Maybe you picked up some beautiful seasonal pumpkins at the farmers market, joined a CSA, or tasted fresh pumpkin at a restaurant and want to try cooking with it at home for the holidays. If you’re unsure how to shop for, prepare, cook, or store fresh pumpkins, this guide will walk you through everything you … Read more

Asparagus is a versatile spring vegetable you can prepare in countless ways. These slender green spears are perfect as a simple side, a component in skillet meals, or the star of a vegetable sauté. You can steam, boil, blanch, stir-fry, roast, bake, grill, or broil asparagus — and most methods deliver a delicious result. (I … Read more