But we're looking for as simple a process as we can get. A one-pan solution is the way to go here ... onions or garlic, ...

Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas ...

There are a few ways you can counteract it, including by using oil (this recipe calls for vegetable ... Heat a large saucepan. Add the spinach by the handful, and cook over moderately high heat ...

Drain and reserve a cupful of the cooking water. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid ...

As we go through this week, cooks are gathering ingredients for Thanksgiving dinner. Besides the turkey, there are all those ...

Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices. Mix in the spinach and cook ...

In a medium (2 to 4-quart) soup pot or Dutch oven, heat the olive oil and garlic over medium heat. When the garlic begins to ...

1. In a large saucepan, combine the rice, water, and a generous pinch of salt. Bring to a boil. Lower the heat, cover the pan ...

This savory, simple to make muffin is a great way to use leftover ham. The ham and cheese add plenty of saltiness to the ...

The Chinese Way. In my second cookbook, Modern Asian Kitchen, I have a recipe where I season spinach with miso. Suffice it to ...