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Freeze, can, pickle, dry? Ways to preserve summer produce

In the last warm weeks of summer, it's hard to imagine that today's tomatoes, corn, peaches and other late-summer bounty will soon be just memories. But wait, they don't have to be. With a bit of forethought, and a bit of time, we can safeguard some of this magnificent produce and draw upon it all winter long. When you preserve food, you are using techniques to stop its natural decomposition, killing or preventing the growth of microbes. It's important to follow experts' directions closely for safety and food quality. Four basic ways to preserve late-summer fruits and ...

Dish up homemade pizza anytime

Pizza is beloved across the globe. The National Association of Pizza Operators estimates that 350 slices of pizza are consumed every second in the United States. In addition, 93 percent of Americans eat pizza at least once a month, says a Mintel survey. When it comes to pizza toppings, some may argue that plain cheese is best, but pepperoni is a crowd favorite. A Harris Poll® from 2016 found that pepperoni was the most popular topping, followed by sausage. Pepperoni pizza is spicy enough to add some kick to every slice. And while it’s easy to order a pie from the nearest pizza shop, ...

Whip up a quick chili dinner in no time

Busy individuals sometimes think they have to skimp on home-cooked meals because there simply aren’t enough hours in the day to prepare something fresh. While the drive-through lane of the nearest fast-food establishment can be tempting, rest assured there are many dishes that can be whipped up in a flash. “Mise en place” is a French culinary term used to describe setting up ingredients in advance or “putting them in place.” Dicing, chopping and getting ingredients ready in the morning or the night before can make it easier to throw everything together when it comes time to ...

From common to cool: The lowly cabbage has become a star

Here's a sentence that might come as a surprise: Cabbage is cool. That taken-for-granted vegetable, that sturdy, dense staple of many a poor, ancestral homeland, is finally getting respect. "It's all about how it is prepared, how it's elevated," says Paul Kahan, a James Beard award-winning chef in Chicago and self-professed cabbage freak. He thinks that because cabbage has mainly been associated with sustenance, it hasn't been given its due. Cabbage is part of most of the world's cooking history. Perhaps most famously, it was one of the only sources of sustenence in ...

Got a haul of apples for fall? Here’s what to do with them

NEW YORK (AP) — It's that time of year again, when fresh apples are piled high at farmer's markets. If you are lucky enough to live near an orchard, you can take the day and pick your own bushel of apples. But whether you are picking them at the market or off a tree, there are many great things to do with apples that don't include making a pie. Besides apple pie, some ideas you might not have thought of: • Cut apples into matchstick-size strips and add them to your favorite kale salad for a tart and crunchy addition. • Saute chunks of peeled apples in butter, season them with ...

A flavorful family meal

(Family Features) If your family struggles to make meal time happen, try creating kid-friendly recipes that bring everyone together at the table. For example, these Pulled Pork Sandwiches from “Family Table by Robert Irvine” can help you incorporate assistance from your kids to nourish both mind and body while committing to the efforts of the National Family Meals Movement, created by the Food Marketing Institute Foundation, to reap the benefits of enjoying more meals together at home. Find more recipes at Culinary.net. Pulled Pork Sandwiches 1 1/2 pounds pork shoulder 2-3 ...