Onions can lend a sweet distinct undertone to many soups, sauces, and stews. However, they can be difficult to cut if you are unfamiliar with the technique.
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How To:
Pickle jalapeno and Anaheim peppers at home
How To:
Prepare leeks for soups
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Cook your green beans so they keep their color
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Make Jamie Oliver's Pete Courgette chips
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Cook fresh pumpkin flowers
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Make home fries with red potatoes
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Figure out if an eggplant is ripe or rotten
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Make home fried potatoes
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Cook okra with tomato sauce
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Find and eat wild Watercress without being poisoned
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Prepare deep fried sweet banana peppers
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Roast peppers on the burner of a gas stove
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Make Pakistani phalli (green beans) aaloo sabzi
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Make Creamy Cole Slaw with Hubert Keller
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Make an old fashioned chow-chow or pickle relish
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Make Korean apple kimchi
How To:
Chop an onion the right way into even squares
How To:
Make an authentic New Orleans style roux for recipes
How To:
Mix homemade Japanese-style pickles with zucchini, vinegar and spices
How To:
Prepare bok choy for Chinese food
How To:
Pickle jalapeno and Anaheim peppers at home
How To:
Prepare leeks for soups
How To:
Cook your green beans so they keep their color
How To:
Make Jamie Oliver's Pete Courgette chips
How To:
Cook fresh pumpkin flowers
How To:
Make home fries with red potatoes
How To:
Figure out if an eggplant is ripe or rotten
How To:
Make home fried potatoes
How To:
Cook okra with tomato sauce
How To:
Find and eat wild Watercress without being poisoned
How To:
Prepare deep fried sweet banana peppers
How To:
Roast peppers on the burner of a gas stove
How To:
Make Pakistani phalli (green beans) aaloo sabzi
How To:
Make Creamy Cole Slaw with Hubert Keller
How To:
Make an old fashioned chow-chow or pickle relish
How To:
Make Korean apple kimchi
How To:
Make an authentic New Orleans style roux for recipes
How To:
Chop an onion the right way into even squares
How To:
Mix homemade Japanese-style pickles with zucchini, vinegar and spices
How To:
Make a super fluffy baked potato in the microwave
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