Bake potatoes at 350 degrees for 1 hour, or until thoroughly done. Cut each potato in half vertically. Remove potatoes from skin, being careful not ...

Place oil in large pan; heat until hot. Add brunoise vegetables and garlic; saute until tender. Add cilantro; season with salt and pepper. Reserve ...

Preheat oven to 400 degrees. Blanch the mushroom caps in boiling water for 2 minutes to remove the rough texture. Drain and allow to cool. Divide ...

Sugar snap peas used to be a fleeting delight, found only in the summer. With availability of frozen sugar snaps, this can be a year-round ...

Sprinkle cubes of eggplant with salt and let stand 30 minutes to drain. Rinse, dry and saute in 1/2 cup olive oil until tender. (Cover and place ...

Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Heat to boiling; reduce heat. ...

Sunchokes, or Jerusalem artichokes, are paired with lime for a refreshing taste. When entertaining, serve on shredded lettuce, as we've suggested. ...

Combine lime juice, sugar, oil and water in sauce pan; heat until hot. Reserve. Cut cucumber lengthwise into 1/4-in. thick slices; trim slices to ...

Heat oven to 200 degrees. Spray griddle or 10-inch skillet with nonstick cooking spray; add oil. Heat griddle over medium heat or to 375 degrees. ...

Cook potatoes in as little boiling water as possible until tender. While still hot, peel. Place in large mixing bowl and mash well. Beat with ...