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 ...

A fine plate of sand dabs is the kind of thing you can imagine the hero of a Raymond Chandler or Dashiell Hammett novel ordering, maybe at Musso & Frank in Hollywood or Tadich Grill in San Francisco.

My parents love asparagus, their go-to green vegetable. During my last trip to visit them in Sacramento, I was given the important task of preparing it. I kept it simple: A quick, blistering sauté in ...

Spring is a great time for vegetables. As we emerge from the gloomy frost of winter, it’s the perfect season to incorporate some of the tender green vegetables that are just starting to be harvested.

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 ...

It was a lazy Sunday afternoon, and I’d just gotten home from the farmers market with, as usual, several bags of vegetables and no firm idea of what I was going to fix for dinner. So I did what I ...

• 1 c. (1-in. lengths) slender green beans (about 4 oz.) • 12 oz. slender asparagus, peeled if large, cut diagonally into 1-in. lengths (about 3 c.) Heat 2 tablespoons oil in a large skillet. When hot ...

If Mother Nature doesn't trick us again, we can safely say spring is here bringing with it a tasty run of spring vegetables. Actually, more like a stroll since these come in slowly, one at a time, ...

This article was edited by Craig Primack, MD, FACP, FAAP, FOMA. Ah, springtime — it’s finally here! Time to start looking ahead to spring seasonal foods for your meal plan. While the cherry blossoms, ...

The vegetables won't need much preparation, just a wash and trim should be fine. If the carrots are quite thick, they might need to be halved lengthways. Place the butter in a large sauté pan or wok ...