6 Creative Ways to Use Pluots
Plu-whats? These hybrid stone fruits combine the juicy flesh of a plum with the sweetness of an apricot. They ripen quickly and are rarely mealy. And, like plums, they don’t easily bruise. In other words: Yes! Eat them out of hand, or try them in one of the recipes here. May we recommend the pluot-of-this-world Monte Cristo?
6 Creative Ways to Use Persian Cucumbers
Want to be as cool as a you-know-what this summer? Try these sweet, seedless, petite cucumbers (most are about five inches long) in everything from pizzas to cocktails. The skins are tender and delicious, so you can chill with the peeler, too.
6 Creative Ways to Use Rhubarb
This fleeting spring vegetable—yes, vegetable—needs sugar to soften its tangy flavor (hence, pies, preserves, and pairing it with strawberries). But that doesn’t mean it’s strictly for dessert. Limiting the sugar to a tablespoon or two makes rhubarb just right for topping a savory tart or a salad. Move fast: Rhubarb’s season is short and sweet (or not).
6 Creative Ways to Use Radishes
Sure, they’re great shaved into salads or tucked into tea sandwiches, but you don’t need to treat them so preciously. Try roasting them, greens and all, in pancetta fat for pasta, or pickle some to make spring’s most stirring cocktail garnish.
6 Creative Ways to Use Celery
Ants on a log? Celery can do better. Turn this crunchy mainstay into a hearty dinner salad. Make a new kind of smoothie. And if you must pair it with peanut butter and raisins, just try to up the ante a bit.
6 Creative Ways to Use Cauliflower
The tender texture and the slightly sweet flavor of this wintry vegetable make it an ideal ingredient for eating raw in a salad, pureeing into soup, or even rounding out a pizza. And though it easily breaks down into bite-size pieces, we’ve got a whole (hint, hint) new way of cooking it.
10 Ways to Make Pesto You Didn't Know Existed
It’s green, and makes spaghetti 10 times more delicious, right? All you need is your food processor and five minutes.