You might be used to eating bright-green beans — but we’re looking for brown spots here! They give the beans loads of flavor. kitchen gear Clean kitchen scissors or knife Measuring spoons Large skillet (not non-stick) Tongs Ingredients 1⁄2…
Tofu is a great first ingredient to practice cooking on: since it’s safe to eat raw, you don’t have to worry too much about how long you cook it, and since it’s so plain, it really soaks up whatever flavors you use. This…
These are sweet, crisp-edged, and delicious. Feel free to ignore our wedge-cutting instructions. You can cut the sweet potato however you like: into rounds, sticks, or even cubes. The trick is making them all the same thickness so that they’re…
We love this method: you mix up a batch of the garlic mixture, and spread it on toasted bread. The bread stays toasty and crispy (instead of getting steamed and soggy the way it does if you wrap it in…
Makhlouta is a thick, hearty Middle Eastern soup. It is made with lentils and bulgur wheat, and it is great on a cold winter day. A bowl of this soup with a crunchy salad and some toasted pita bread makes…
In this recipe, two favorite fall vegetables are mixed together: Brussels sprouts, which look like little cabbages because they’re part of the same family, and sweet potatoes, which are nice and—you guessed it—sweet. We like it as a side dish…
This tangy, delicious stew does not come from the American state of Georgia, where they grow peaches and Atlanta is the capital. It comes from the Eastern European country of Georgia, where they call this dish Lobio Nigvzit. Serve it…
kitchen gear Cutting board Sharp knife (adult needed) Measuring spoons Measuring cups Can opener Large skillet Wooden spoon Colander or strainer Ingredients 2 teaspoons coconut, olive, or vegetable oil 1 yellow onion, peeled and chopped 2 carrots, scrubbed and chopped…
Browning onions is the first step of lots of cooked dishes because browned onions add so much flavor. It takes a little patience to brown onions, but once you master this skill, you will be able to make a lot…
You can cook other squash the same way, although you may need to deal with their shape a little differently during the cutting process; as long as you end up with thinnish wedges or slices, they’ll come out right. Very…