Sautéing vegetables is a seemingly simple act. Cut them up, put them in a hot pan, move ‘em around until they’re “done.” But there is a lot of variation from vegetable to vegetable in terms of density ...

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 ...

Unlock more vitamins and minerals by cooking these six veggies.

Note: All the ingredients in stir-fry dishes must be very thinly and uniformly sliced (1/4-inch widths) to cook evenly in less than a minute. Small shrimp, already-cooked lobster slices, or monkfish ...

Sometimes, you can judge a successful chili by the number of times people pop their heads into the kitchen, guided by the wafts of a generously seasoned and deeply promising dish. Whether you go for a ...