An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Ingredient: C
Cabbage
Typically served boiled as corned beef’s longtime companion or raw in coleslaw, this cruciferous vegetable can be a healthful
addition to many dishes.
Cantaloupe
The juicy cantaloupe, or muskmelon, does more than just round out a fruit salad. An excellent source of vitamins A and C,
this summer fruit complements savory ingredients and herbs as well.
Caramel
Real caramel contains just one ingredient: sugar. Produced by heating the sweet crystals until they liquefy, caramel has a
golden brown color and a richly roasted, buttery flavor. At room temperature, it hardens and becomes brittle.
Carrots
Loaded with beta-carotene (a great source of vitamin A), carrots are colorful, flavorful, and versatile, working in either
sweet or savory dishes, cooked or raw.
Cauliflower
A little sweet, a little nutty, this cabbage relative comes in green or purple but most commonly in snowy white.
Chicken
What’s for dinner? Probably chicken. It’s economical, versatile, and low in fat and high in protein—all good reasons why it
winds up on the dinner table more often than any other meat.
Chile Peppers
Known for their fiery heat, chili peppers (also called chilies or hot peppers) are rich in vitamins A and C. The more than
200 varieties range from ¼ inch to 12 inches in length.
Chocolate
The Aztec king Montezuma believed chocolate to be an aphrodisiac (perhaps explaining its popularity on Valentine’s Day). With
its antioxidants, a bit of dark chocolate may even be literally good for your heart.
Cilantro
An herb especially popular in Mexican and Southeast Asian cuisines, cilantro comes from the stems and feathery leaves of the
coriander plant and is known for its cooling, some say soapy, flavor.
Coconut Milk
This blend of coconut and water adds rich, creamy sweetness to curries and other Asian, Brazilian, and Caribbean dishes. The
downside? It’s high in saturated fat.
Corn
Sweet, fresh-picked corn—yellow, white, or butter-and-sugar (a combination of both)—is one of the joys of summer. A little
butter, a shake of salt, and life is good.
Couscous
This pasta (small grains of semolina coated in wheat flour) is a staple of North African cuisine and has become a go-to ingredient
for busy cooks.
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
Cucumbers
Cool and moist because of their high water content, cucumbers add a crisp, refreshing crunch to salads.
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