How to select the best vegetables this fall season.
Some of the best vegetables in season right now offer many health benefits and are delicious in fall dishes from soups and stews to casseroles, side dishes and more. See what these vegetables have to offer nutritionally, and how to pick the best at the market.
Pictured Recipe: Ceviche-Stuffed Avocados
Pictured Recipe: Moroccan Ki
If we know anything, it's that Oprah Winfrey has very good taste.
Guidelines for Prepping, Blanching & Freezing Produce
This summer, head out to a pick-your-own farm to stock up on fresh berries or put up your bumper crop of broccoli, peas or peppers. On the following pages we’ll show you how to preserve fruits and vegetables when they are at their nutritional peak, so you can use them throughout the year.
It's easy to make dried apples and their crispier cousins, apple chips, at home in your oven without a food dehydrator.
Here’s how to do it in a home oven:
1. Position racks in the upper and lower thirds of oven; preheat to 200°F. Line 2 large baking sheets with parchment paper.
2. Combine 4 cups water and 1/2 cup lemon juice in a medium bowl. (The lemon juice helps prevent browning.)
Pictured Recipe: Fresh Fruit Chutney
How to Can Preserves and More in a Water Bath
Got the canning bug? You can safely store fruit butter, jam and chutney in your refrigerator or freezer. But processing them in a boiling water bath ensures safe storage at room temperature for up to a year. Follow these step-by-step instructions.