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By Richard Sax
Published 1997
- Basic Method for Parboiling Green Vegetables
- Basic Method for Steaming Green Vegetables
- Basic Method for Microwaving Green Vegetables
- Sautéed Mushrooms with Garlic and Parsley
Technique: sautéing
- Quick Honey-Lemon Glazed Carrots
Techniques: preparing a glaze
- Basic Method for Leafy Greens
Technique: steaming/sautéing
- Roasted Winter Vegetables
Technique: roasting
- Tri-Color Roasted Peppers
Techniques: broiling peppers
- Baked Balsamic Beets
Techniques: baking/marinating
- Corn and Cheese Pudding
Technique: removing fresh kernels/cooking in a water bath
- Corn on the Cob
Technique: boiling
- Boiled Golden Potatoes
Techniques: boiling
- Creamy Mashed Potatoes without Cream
Technique: mashing through food mill/mixing in cooking liquid
- One-Step Crusty Red Potatoes
Technique: cooking to evaporate liquid
- Potatoes Boulangère
Technique: baking in a gratin dish
- A Perfect Baked Potato
Technique: baking
- Oven-Fried Potatoes
Technique: oven frying
- Diner Hash Browns
Techniques: browning in a heavy skillet
- Basic Method for Perfect Rice Pilaf
Techniques: stirring rice in oil or fat/cooking rice/stir-frying/steaming/flavoring oil
- Basic Cooking Method for Dried Beans
Technique: overnight soaking/quick soaking
- Basic Method for Cooking Lentils
- Lentil and Rice Pilaf
Techniques: cooking grains and beans together
- Bulgur Pilaf
Techniques: soaking bulgur/cooking bulgur
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