Judy Ann Farrell

String beans are generous for a few short weeks, then suddenly there are too many for the fridge and not enough time to eat them all. The good news is that they preserve well, as long as you choose the right method for how you plan to use them later. Quick summary of the best methods Method Best for Texture later Key safety note Freezing Soups, stir-fries, casseroles, quick sides Tender-crisp if blanched well Blanch before freezing for better color and flavor Pressure canning Shelf-stable...

Kohlrabi looks a little like a vegetable from another planet, but it belongs in everyday cooking. Under that bulbous shape is a crisp, mild, useful vegetable that can be eaten raw, roasted, sautéed, steamed, or turned into slaw. Quick summary Taste Kohlrabi has a clean, slightly sweet flavor with a mild cabbage-broccoli note. Raw kohlrabi is crisp like an apple or jicama. Cooked kohlrabi becomes tender and mellow. Nutrition It is low in calories and provides fiber, vitamin C, potassium, and...

A handful of jalapenos can become a bright green drizzle, a smoky taco sauce, a sweet wing glaze, or a mellow everyday condiment. The best part is that homemade hot sauce does not have to be complicated. Once you understand the basic formula, you can make it hotter, sweeter, tangier, or more savory with small changes. Most jalapeno sauces follow the same pattern: peppers, acid, salt, and flavor builders. Vinegar gives the sauce bite and helps it keep longer in the fridge. Salt rounds out the...