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Tomatoes

Mark Bittman  10. 9.2011
There are two kinds of summer tomatoes: those that are perfect, and all others. The others -- the imperfect ones -- benefit from being...

Peaches

Mark Bittman  10. 9.2011
Ripe peaches make a wonderful dessert eaten out of hand -- but if they're juicy (and they will be, if they're ripe), the only safe way...

Bell Peppers

Mark Bittman  10. 9.2011
The perpetually underappreciated bell pepper is so often a bit player and so rarely the star. It's the afterthought of the vegetable world:...

Homemade Veggie Burgers

Mark Bittman  10. 9.2011
"Veggie burger" has become a catch-all term for any meatless patty, some of which I find ridiculous (the imitation-beef disks...

Green Beans

Mark Bittman  10. 9.2011
You can buy green beans all year long, whether fresh (ideal), frozen (not too bad), or canned (ugh) -- but fresh green beans are at their...

Carrots

Mark Bittman  10. 9.2011
Before most self-respecting Americans had ever heard of celeriac or jícama, carrots were practically the only root vegetable in town....

Mayonnaise

Mark Bittman  10. 9.2011
Mayonnaise is one of the few miracles of French cuisine that has become common in modern-day America. Sadly, we mostly eat mass-produced...

Apples

Mark Bittman  10. 9.2011
As an American cook and eater, you can't say enough about apples; they're in our blood. Which is fortunate, and not coincidental, because...

Mussels

Mark Bittman  10. 9.2011
Mussels don't have the reputation of their more expensive cousins, clams and oysters. Like these, they're officially called univalve mollusks...

Capers

Mark Bittman  10. 9.2011
Those juicy, crunchy, salty nubs called capers can bewilder those trying them for the first time. They look and taste a little bit as though...

Pork Tenderloin

Mark Bittman  10. 9.2011
Pork tenderloin is a perennially popular cut, for good reasons: It's inexpensive, boneless, and tender, and a single tenderloin pretty...

Potatoes

Mark Bittman  10. 9.2011
There's little doubt that potatoes would win a vegetable popularity contest by a wide margin. Their bland but distinctive flavor makes...

Fennel

Mark Bittman  10. 9.2011
Fennel is an underrated, underused vegetable that crunches like celery but tastes like licorice. (When I was a kid we called it "licorice...

Turnips

Mark Bittman  10. 9.2011
For years, home cooks have asked me what to do with the turnips that inevitably show up in farmers' markets, grocery-store produce bins,...