Hachiya persimmons, on the other hand, are perfect for use in baking sweet treats like cakes, cookies and puddings—in fact, they’re often compared to dates. But these can only be enjoyed at a very specific point of ripeness. These persimmons are longer in shape than the fuyu, with an ...
Ukrainianchef Zhenya Mykhailenko learned his trade working three jobs in and around Los Angeles, cooking in a fine-dining restaurant, at a big waterfront wedding venue and for thousands of fans outside college football games. “So I knew how to do quality food an...
Persimmons that are ripe for drying are typically dark orange in color and soft, but not mushy, to the touch. Drying persimmons with a food dehydrator is probably the simplest method, however food dehydrators can be expensive and most that are made for home use have a limited amount of ...
If not done before cooking, peel before adding to salad (they will be HOT out of the oven. You’ll need to let them cool at least 5 minutes if not longer before doing this with your fingers, or you’ll need to use an oven mitt and/or a knife). While the squash is cooking, ...
It does not require pre-soaking the beans overnight, and it reduces the cooking time by more than two thirds. But if you don’t own a pressure cooker, no worries! You can still use a normal pot to cook this one easily. I have created a short video below to walk you through the ...
in like toddlers running to sugar. But don't forget the onset of soft mast crops like apples, pears and persimmons, either. These aren't high on the nutrition pyramid, but they still make whitetails slobber. And they all have the power to make a buck forsake his once-predictable...
The wok is a fast and easy way to cook any leafy green, from the bok choy I use here to gai lan, Chinese spinach, or amaranth (check out our full guide to Chinese greens). In everyday Chinese home cooking, vegetable dishes far outnumber meat dishes. But for a feast such as this ...
Put damp potting soil (we recommendFoxFarm potting soil) into a small one gallon nursery pot and plunk up to 5 seeds in each pot, about 1″ deep. (You can also use smaller containers with one pawpaw seed per container.) We put multiple seeds into a single large container so we don’...
Kitchen while in graduate school. She has an undergraduate sociology degree from Tulane University and a Masters in Journalism from NYU. Her gourmet mom and four years in New Orleans fostered her passion for food and cooking, which she uses to craft mouthwatering write-ups for the Food ...
Salt to taste (Omit the salt if you’re planning to use the stock to make beans–you can always add it later.) Throw all this stuff in a big soup pot and add about two quarts (8 cups) of water. Put a lid on it and bring it to a boil. Reduce the heat to a simmer and let...