#white-onions

#white-onions

Celeriac has been the ruiner of many a soup that I have been fed, overshadowing the taste of the other ingredients and dominating the flavour profile.

This mini pepper is technically known as an internal proliferation, and is due to a natural process called parthenocarpy. Parthenocarpy is when any fruit develops without fertilization, and in the case of bell peppers, it results in these small internal tissue growths. Although it can have the same shape and look like a regular pepper, if you cut open this mini pepper, you'll find it's completely seedless.

Moisture is your best bet for keeping green garlic fresh and crisp long enough to elevate your dishes throughout the week. Just wrap it in a damp paper towel before placing it in a plastic bag for fridge storage (the crisper drawer should work). These steps should last it for about five to seven days.

One lap around the farmers market is enough to inspire spring vegetable recipes that make the most of thick stalks of asparagus, perky pink radishes, purple-streaked spring onions, tender sweet peas, thin-skinned new potatoes, and more.

Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

Soaked and blended, cashews become a stand-in for heavy cream, keeping stuffed shells, soups, pasta sauces, and desserts luxuriously dairy-free. Toasted and roughly chopped, they add crunch to salads, curries, stir-fries, and more. There are so many reasons to love cooking with these seeds-that's right, "cashew nut" is technically a misnomer, since they grow outside the fruit rather than inside a hard shell like true nuts.

Parsnips' signature sweet, nutty flavor comes from their cold-weather cultivation. That subterranean freeze is what converts the roots' starches into sugars as the veggie grows underground. This is also why spring-harvested parsnips tend to be sweetest, although parsnips can be harvested during the fall and winter months, too. Fall- and winter-harvested parsnips feature a firmer texture and earthier, subtly bitter tasting profile.

It was joined by South African fish paste brand Redro, which emerged in the 1930s. Peck's anchovy-based paste originally became famous for its shelf stability and the fact that it would elevate a simple piece of buttered toast with its salty flavor. It has the consistency of a pâté and is packed with umami flavor. Folks still missing this condiment can purchase Peck's Anchovette on Amazon or try their hand at a copycat recipe.

Coriander and cumin aren't direct substitutes. Cumin is more pungent and earthy, so if used in place of coriander, I recommend using about half the amount and adding a touch of citrus zest or fennel seed to restore brightness.

Greek salads are incredibly underrated, whether you're making them at home for yourself or ordering one from your favorite local Greek spot alongside your favorite Greek dishes. A Greek-style salad is usually packed with fresh ingredients - think lettuce, red onion, Kalamata olives, cucumbers, a basic vinaigrette - and topped with the one ingredient that makes Greek salad, well, Greek salad: feta cheese. It's fatty, milky, salty, and flavorful, elevating the entire mouthfeel and giving you reason to order yours with extra on top.

In this review, I'll provide instructions on how to use the stovetop, oven, Instant Pot, and air fryer to prepare caramelized onions in six different ways, using nothing more than butter, salt, onions, and sometimes vegetable broth. Although you can achieve shockingly good caramelized onions with a variety of ingredients like brown sugar, alcohol, and balsamic vinegar, I kept things simple so that I could better evaluate the flavor and texture of the onions themselves.

Now, on their own, right after you peel them off the cloves, garlic skins don't make a great snack. Technically you can eat them, but the tough, fibrous texture isn't exactly something that you'll look forward to either chewing on or choking down. If you do sample a bit, however, you will notice that despite seeming like a useless bit of waste all this time, these peels actually do contain a lot of flavor.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.

Dynamic duo beans and greens come together again in this pantry-friendly soup. Toasted garlic, tomato paste, and smoked paprika boost store-bought vegetable stock (use a base like Better Than Bouillon for superior potency) into a rich broth. Chickpeas and Swiss chard hang on to their texture in the brew, but use whichever white beans and hearty greens speak to you.

There's a certain thrill to the air of uncertainty that comes with making something old new again. For all you know, nobody's picked up that cookbook or made that particular wacky-looking casserole in over 40 years. Before you dive headfirst into the unknown, we spoke with Bobby Hicks, founder of Retro Recipes Kitchen and author of "Retro Recipes," for some advice about what you need to know before trying those vintage recipes in your kitchen.