Have you ever felt frustrated that your pesto doesn't have the same photogenic finish as your recipe's? Here's a hack to help keep basil pesto vibrantly green.

Blanching is an important technique for cooking or preserving fresh produce. But as Danielle Centoni explains, not all recipes are completely specific about the process. Her tips will help you ...

Blanching also is used to easily remove peels from foods such as tomatoes, nectarines and peaches. To remove skins from tomatoes or peaches, score an X on the bottom. Blanch for 20 to 30 seconds ...

Use the same pot of water to blanch the marinated meat, simmering until the meat has turned opaque, but is not yet cooked through, 3 to 4 minutes. Drain well. Related Articles ...

More vegetarian and vegan recipes. HAND CURATED. Joe Yonan. Fried Green Tomato and Pimento Cheese Sandwiches. July 3, 2025. Joe Yonan. Cherry Tomato Pasta. June 27, 2025.

This means you can blanch a large batch and just saute the amount of spinach you want to eat each day. This not only saves time, it will save a ton of room in your vegetable drawer.

To blanch green beans, fill a large pot of water, set over high heat, and bring it to a boil. Salt the water (per quart of water, estimate a tablespoon of kosher salt), which will bring the green ...

Blanching the most well-known method to remove stubborn fava bean skins after they've been shelled, but there's a quicker way to get smooth, skin-free beans.