This technique can be used for leafy greens such as collards, kale, Swiss chard, and spinach. Blanched greens can be stored in an airtight container in the refrigerator for up to 4 days. See how to use blanched greens.
Thanksgiving may be the day when we hew to tradition more than any other time of year, but there’s still more than one way to cook a turkey. "When you've been testing turkey recipes for 15 years, you come across some interesting techniques," says executive food director Lucinda Scala Quinn. "I am not firm about any one way of cooking a turkey. I recommend different things for different times and different cooks." Check out our collection of methods for brining, dry rubbing, basting, roasting, grilling, smoking, deep-frying, and spatchcocking and find out which method is the ideal one for you this year.
Extend the growing season long past its peak when you pickle or can your summer vegetables. Pickles (and not just cucumbers: we’re talking radishes, onions, zucchini, okra, watermelon rind, green beans, and beets too) add the finishing touch of piquant perfection to sandwiches, burgers, grilled meats, salads, cocktails, and more. And a shelf stocked with canned tomatoes will keep you in delectable pasta sauces and soups well into the winter.