Sautéing vegetables is a seemingly simple act. Cut them up, put them in a hot pan, move ‘em around until they’re “done.” But there is a lot of variation from vegetable to vegetable in terms of density ...

We can vouch for the velvety, rich quality of intentionally overcooked vegetables, but in the early summer, there’s something truly lovely about eating spring produce that’s been only lightly sautéed ...

Canola oil comes from a single source, while vegetable oil is a blend of various oils. Both oils are neutral, affordable, and ...

Welcome to the Cooking Corner in the Air Comfort Solutions Kitchen. We’re happy to welcome Marleta Giles from the OSU Extension, making a Spring Vegetable Saute 1. Put a skillet on the stove and heat ...

Looking to minimize your oil intake? A good place to start is a frequently overlooked application where one can easily overdo ...

Julia Child shared a simple tip that can boost the flavor of any canned vegetable, turning everyday veggies into a tastier, ...

Note: All the ingredients in stir-fry dishes must be very thinly and uniformly sliced (1/4-inch widths) to cook evenly in less than a minute. Small shrimp, already-cooked lobster slices, or monkfish ...

Vegetables in the Mediterranean diet are incredibly for you. But there’s a simple way to make them even better, both taste- and health-wise: Fry them in extra virgin olive oil. Yes: Fry them.

Perfectly golden roast potatoes with soft, fluffy centres, honey-glazed carrots with caramelised skins and earthy Brussels ...