Cara Can Cook
Food education that's easy to digest
Tag: Ingredients
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How to Preserve Italian Plums
Late summer is a time of excess. Baskets of squash, bowls of fresh, firm tomatoes, bins of perfectly fresh fruit. Going to the farmer’s market can be an overwhelming treat. And while this is a wonderful time to eat fresh and cook new foods, it’s also a time to consider preserving – finding ways to…
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Pie Making Workshops
To celebrate Pi Day this week, we hosted a series of pie making workshops. We took a deep dive into types of pie crust, the role of gluten development and fat distribution, the (arguably) best way to make a pie – the galette – and so much more! While a blog post is a poor…
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Pumpkin and Pork Chili
A pumpkin and pork chili (or stew?) recipe
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conventional mushrooms
Three types of mushrooms make up over 95% of US mushroom consumption – button, cremini, and portabella. How are they alike? And how do they differ?
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braising greens
Braising greens are dark leafy greens that are generally cooked low and slow until tender. There are many at the grocery store, some of which are visibly hard to distinguish from one another. What’s the difference? How do you cook them?
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green beans
Despite being a common ingredient, green beans are often overlooked or misunderstood. What is a green bean? What types are there? Which should I buy? How should I cook it? We’ll answer all of these things and more.
