How to blanch vegetables for the best color and texture

For bright-green, crisp-tender vegetables, all you need is water, salt, and ice.
Los Angeles Times

Want to cook vegetables better? The new Kismet cookbook shows us how

Call them the vegetable whisperers. Sarah Hymanson and Sara Kramer are the two produce-obsessed chefs behind Kismet restaurant in Los Feliz, the growing chainlet of Kismet Rotisserie takeout shops ...
CNET

How to Perfectly Steam Your Vegetables in an Instant Pot, According to a Chef

Anna Gragert (she/her/hers) was previously the lifestyle editor at HelloGiggles, deputy editor at So Yummy and senior lifestyle editor at Hunker. Over the past 10+ years, Anna has also written for the ...
AOL

How to Get Perfectly Cooked Spring Vegetables Every Time

While many insist that the key to proper vegetable blanching is to cook very small batches of vegetables in a big pot of boiling salted water, our tests showed that you can actually blanch in smaller ...

This Vibrant Spring Vegetable Is a Delight, but Only If You Cook It Right—Here's How

Roast: Toss the par-cooked fiddleheads with olive oil and salt, then spread on a baking sheet and roast at 425°F (220°C) ...
The Register Citizen

How to cook veggies with an edge

Lord knows, it shouldn't be so hard to make vegetables taste good. Many cuisines do it with ease. At night, I dream of the infinite variety and subtlety of south Indian vegetarian curries, or the ...
Yahoo

Four ways to cook winter vegetables that are anything but boring

Add Yahoo as a preferred source to see more of our stories on Google. Dark leafy greens like kale are at their peak in the winter. (Getty Images) (Claudia Totir via Getty Images) In the thick of ...