Ideas & Guides

Lavender is best known for its fragrance, but culinary lavender can also bring a delicate floral note to baked goods, drinks and savory dishes. The key is choosing lavender that is intended for food and...

Ideas & Guides

Habanero peppers are famous for heat, but heat is only part of the story. Underneath the burn, habaneros have a fruity, almost tropical flavor that makes them useful in salsas, marinades, hot sauces and dishes...

Ideas & Guides

Red bell peppers are sweet, crisp and easy to use raw or cooked. One pepper can become a snack, a stir-fry ingredient, the base of a roasted sauce, or the filling for a stuffed dinner....

Ideas & Guides

Iceberg lettuce is known for its tightly packed head, pale-green leaves and unmistakable crunch. Its mild flavor makes it useful in everything from wedge salads and burgers to tacos, wraps, and shredded toppings. This guide...

Ideas & Guides

Dill is a fresh, feathery herb with a light flavor that works especially well with fish, potatoes, eggs, pickles and yogurt-based sauces. The challenge is using the whole bunch before it wilts. This guide covers...

Ideas & Guides

Edible flowers can do more than make a plate look polished. Depending on the variety, they can add peppery, citrusy, herbal, floral or slightly sweet flavors to cakes, cocktails, salads and savory dishes. The most...

Ideas & Guides

Swiss chard is one of the most colorful vegetables in the produce aisle, but those bright stems can make it look more complicated than it is. Both the leaves and stems are useful, the whole...

Ideas & Guides

Collard greens are hearty enough for a long braise but versatile enough for quick sautés, wraps and raw salads. If you have ever brought home a large bunch and wondered how much of the stem...

Ideas & Guides

Fennel has one of those produce-aisle looks that can make you wonder where to start: a pale bulb, long green stalks and a cloud of feathery fronds. The good news is that nearly every part...