It’s spring, and we couldn’t be more excited! It’s been a snowy winter on our Hyde Park, NY campus, and we have been eager to dig out of the mess to find the sun. When the calendar turns in our favor, there is only one thing on our minds: farm […]
Making a Stew Without a Recipe
At it’s very most basic, a stew is bite-sized pieces of food cooked in a liquid, generally over low heat for an extended period. You can stew meat, poultry, fish, beans, vegetables, fruit—virtually anything—in broth, wine, beer, vinegar. Again, virtually anything. Stews are kitchen workhorses. You can make big batches […]
Making Quick and Easy Vegetable Stock
Stocks and broths are the literal foundation of every soup, stew, and braise we make, and that’s why we are extra enthusiastic about using homemade stocks (or broths, but let’s just say stocks from now on!) whenever possible. We aren’t oblivious to the absolute convenience of the store-bought versions—or to […]
Moo Shu Vegetables
Makes 8 servings Sweet and spicy crisp vegetables wrapped in paper thin pancakes make a healthy and easy alternative to ordering in. Moo shu pancakes are available in Asian groceries and well-stocked supermarkets, but if you cannot find the pancakes, flour tortillas can be used as a substitute. Don’t be […]
New Video: Making Quick Pickles
July is Oh No All my Cucumbers Grew at the Same Time What Do I Do with Them month, and there is only one answer to that: Pickles! In this video, DISH editor Laura shows you exactly how easy it is to make refrigerator pickles and talks you through some […]
Not-So-Mysterious Mushrooms
Though mushrooms grow throughout the year, they are widely regarded as seasonally fall (except morels, which are the best part of the spring!). White button and cremini mushrooms (often called baby bellas) are the old stand-by. They are inexpensive, sturdy, and neutral in flavor. But as much as we love […]
Pan-Steaming for Tender-Crisp Veggies
Pan-steaming is a technique that cooks food partially submerged in liquid and covered to produce steam. Similar to shallow poaching, pan-steaming is primarily used for vegetables or other tender, quick-cooking items like steamed dumplings or shrimp. By creating hot steam in a closed environment, this technique produces bright, tender-crisp vegetables […]
Pasta alla Norma (Pasta with Tomatoes, Eggplant, and Ricotta Salata)
Serves 4 Sometimes cooks add a pinch of sugar to the sauce to tame any last bit of bitterness in the eggplant. The dish is finished with ricotta salata; although nontraditional, you might prefer to add some cubed fresh mozzarella at the very end instead of the ricotta salata. Ingredients […]
Pot-Sticker Veggies
You may be familiar with pot stickers — dumplings cooked in a skillet until the bottom is brown and crisp and the filling is cooked and juicy. The pot sticker cooking method is simple. You sear the bottom of the dumpling in a bit of oil. Then you add a […]
Preparing Fresh Garden Peas
Garden peas are one of the great treasures of springtime. When you find them in the market, feature them in a dish with fresh favas or asparagus, which are in season at the same time. If you are lucky enough to grow your own or have access to farm fresh […]
Ratatouille
Makes 4 servings
Roast Your Cabbage and Give it the Attention it Deserves
Stop and think about your top ten favorite vegetables. Does cabbage make the list? Probably not, and that is tragic, because cabbage is an all-star for so many reasons. Cabbage, specifically all-purpose green cabbage (though we love them all!), is a workhorse. It is inexpensive, abundant, and hearty. It lasts […]