Classic French cooking technique dictates that spinach should be blanched before sauteing. I learned the science behind the method when I produced a DVD with Shirley Corriher called Kitchen Secrets Revealed! Fresh fruits and vegetables are made from living cells. When heated, these cells die and fall apart. All vegetables are slightly acidic, and as the cells deteriorate and continue cooking, the acids leak out and turn the chlorophyll present in green vegetables brown. Miss Shirley (see page 191) calls this “mass death and destruction.” The French technique of blanching vegetables first in a large pot of boiling water dilutes the acids as they leak out, minimizing the amount of acid in contact with chlorophyll. Steaming is another excellent cooking method because as soon as the acids are released from the vegetables they wash away in the steam, limiting the amount of damaging contact with chlorophyll. Finally, stir-frying is a quick cooking and open technique, letting those acids evaporate, and limiting the time for the chlorophyll to lose color. If you don’t want to blanch spinach (or dandelion or chard) and still have it bright green, the trick is too cook it very, very quickly over high heat.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.