This quick and easy classic French cooking method preserves the color, texture, and flavor of fresh vegetables. For spring ...

Rich Landau, one of the chefs behind fine-dining vegetable restaurant Vedge, told USA TODAY he’s been cooking with butternut ...

Blanching is an essential cooking technique that every cook should incorporate into their culinary repertoire. It might not ...

Blanching simply means to quickly boil foods (typically vegetables, fruits, or nuts) without fully cooking them. The blanched foods are then placed in a bowl of ice water for shocking (another cooking ...

Tender green vegetables and blanching are best friends. Not only does a quick bath in hot water punch up the bright green color of veggies like green beans, asparagus, broccoli, and snap peas, but ...

Dhivya Subramanian’s vegan recipe calls for homemade curry paste, but store-bought works great too if you’re short on time.

When stored properly, an uncut head of cabbage can last up to two months in the fridge. Cabbage can be frozen, but it's best to blanch it first. Because freezing can impact the freshness and crispness ...