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July 2008

  • Article

    Thin Mints in Plant Form

    Every spring and summer, I go crazy for mint. Its sweet-but-spiky flavor just seems to harmonize with practically everything I like to cook at this time of year, injecting a…

  • Article

    A Global Vegetable Goes Local

    It’s too bad I’m not a CIA operative, and my friend Ali Berlow a mole, because she is a source extraordinaire. She’s always calling me up at weird hours and...

  • Article

    Summer on a Platter

    High summer has finally come to my CSA and I couldn't be more thrilled. The box we picked up on Monday included cherry tomatoes from tiny to golf-ball size, in…

  • Article

    Bunches of Basil

    Fresh ways with summer's favorite herb

  • Article

    The Land Ladies

    One Sunday last winter, I settled into a cozy couch at the Chilmark Community Center to watch a film called “Ladies of the Land.” Maybe not everyone’s idea...

  • How-To

    How to Sauté

    Learn the basics of sautéing with Senior Food Editor and Test Kitchen Manager Jennifer Armentrout. Quickly cooking vegetables or thin cuts of meat in a small amount of oil gives…

  • Article

    Birthday Cakes

    Surprise someone on their special day

  • How-To

    How to Blanch and Parboil Vegetables

    Whether you just want to loosen the skin of a tomato or partially cook green beans to finish in the sauté pan, blanching and parboiling are essential techniques for prepping…

  • Article

    A Summer Makeover for Cabbage

    Until I joined my CSA, I always thought of cabbage as a fall vegetable. It showed up in abundance in the fall, and I loved to cook it with other…

  • How-To

    How to Trim Silverskin

    Pork, beef, and lamb tenderloins all have an area of tough, shiny, silvery-white connective tissue known as silverskin that doesn't tenderize during cooking. Test Kitchen Manager Jennifer Armentrout demonstrates how to cut…