Potato varieties: choose from low starch, medium starch, and high starch. When it comes to cooking potatoes, choose your potato for the style of cooking you have in mind. These are round reds. Which potato? When it comes to cooking potatoes, choose your potato for the style of cooking you have in mind. Use high
Fresh bamboo shoots Bamboo shoots slowly simmered have a delicate, bitter flavor and earthy aroma. Fresh bamboo shoots can be sliced and boiled, sautéed or braised and served as an accompaniment to meat and fish. They can be slow-cooked with other vegetables or stir-fried. The crunchy texture of young, tender bamboo shoots makes them a
Young and tender chayote can be served finely sliced raw in salads, or it can be served puréed, or diced in soups or stews, or sautéed, steamed, boiled, stir-fried, deep-fried, and baked. Chayote has a mild cucumber- to apple-like flavor and crunch and can be prepared just as you would a summer squash. The mild
Romaine Caesar salad Lettuce is the main ingredient of the simple green salad and it’s the most popular of the leafy salad vegetables. There are hundreds of varieties of lettuce, and each may peak at a different time of the year. The key to a delicious lettuce salad is freshly harvested lettuce. While lettuces such as
There are five general types or classifications of lettuce: Butterhead, Crisphead, Looseleaf, Romaine, and Celtuce. There are five general types or classifications of lettuce: Butterhead, Crisphead, Looseleaf, Romaine, and Celtuce. Butterhead and Crisphead types have crisp leaves that form compact hearts. Looseleaf and Romaine types grow best in cool weather and do not form significant
Parsley root with leaves Parsley root can be steamed, boiled, puréed, or creamed. Use parsley root in braises, soups, stews, and vegetable mixes to add depth and aroma. The flavor of parsley roots is somewhere between celeriac and carrot with hints of celery, turnip, and parsley leaf. Parsley root works particularly well in combination with
Steamed taro roots Taro, also called dasheen, eddo, or cocoyam, is always eaten cooked. Taro can be steamed, boiled, fried, stir-fried, baked, and braised. It is often added to stews and soups where it absorbs fatty juices and serves as a nutty thickener. Taro is a starchy root vegetable that has a sweet, nutty flavor—a flavor
Shelled peas steamed There are two kinds of peas: shelling peas that are shelled and the seeds are eaten either fresh or dried, and edible pod peas, peas that can be eaten whole–pod and seeds together–or shelled and the seeds eaten alone. See also: How to Cook and Serve Garden Peas How to Cook and
Steamed peas and carrots Garden peas—also commonly called English peas or green peas—are one of the first vegetables harvested in spring. They are best picked as soon as the pods fill out and the peas inside are fat and round. Petit pois or baby peas are small-seeded garden peas. They include peas that are simply
Snow peas are edible-podded peas: you eat the seed and pod whole. You can use snow peas in the same way as fresh peas or green beans. In fact, snow peas and green beans are interchangeable in most recipes. The peak season for snow peas is spring and then again in fall. How to Choose
