8 min read
Buying Tomatoes by Touch
How to choose a tomato for the meal you actually plan to cook, from a soft salad slicer to a firm fruit for the end of the week.
Ingredients
What to look for at the market and what to do when you get home.
8 min read
8 min read
A Bag of Red Lentils
What to do with one small bag of split red lentils when you want a brothy soup, a thick bowl of lentils, or a vegetable filling.
8 min read
A Cabbage from Core to Leaf
Buy one green cabbage with four meals in mind, then give the outer leaves, dense center, wedges, and core the cuts that suit them.
8 min read
Butter Three Ways
Use the same unsalted butter to finish a sauce, brown a batch for vegetables, and soften a few spoonfuls into a spread.
8 min read
Choosing a Vinegar for the Table
Compare everyday vinegars on cucumber, beans, and a warm pan sauce to find where each kind tastes most at home.
8 min read
Dried Mushrooms by the Handful
A packet of dried porcini or shiitakes can season many pots. Learn how much to soak and where the softened pieces earn their place.
8 min read
Following the Fennel Bulb
A fennel bulb can lend its crisp center to a salad, its outer layers to a skillet, and its stalks to a pot of broth.
8 min read
Oats Beyond Breakfast
A bag of old-fashioned rolled oats can make a crunchy topping, thicken soup, and help a vegetable patty hold together.
8 min read
Onions Worth Waiting For
Follow a yellow onion from its first hiss to a soft brown tangle, and decide which stage belongs in your dinner.
8 min read
The Jar of Chickpeas
One pantry staple becomes a cool lunch, a crisp tray topping, or a soft spread depending on how you treat it after draining.