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Food

  • Face fears of French baking, author urges
    The annoying thing about Dorie Greenspan is that no matter how much you don't like to bake, aren't good at baking, don't even want to bake ...
  • Squashing expectations
    Just as you're finally finishing up the mounds of zucchini that have haunted you all summer, autumn's overabundance of butternut squash hits you. Time for some fresh ideas.
  • Squashing expectations
    Just as you’re finally finishing up the mounds of zucchini that have haunted you all summer, autumn’s overabundance of butternut squash hits you. Time for some fresh ideas.
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Tips for the kitchen

Fresh-produce how-tos:

Zesting citrus. Citrus zest adds almost calorie-free brightness to everything from salad dressings to cakes to main dishes. Use a microplane for best results, and stop when you get to the bitter white pith.

How to break down a butternut squash. Cut off both ends and scoop the seeds out of the opening in the wide end with a spoon.

Wearing an apron, hold the squash against your chest and remove the skin with a peeler, working toward you.

Cut the squash where the body becomes bulbous; halve each section lengthwise and dice.

Cutting a mango. To safely cut a mango, cut off the top and bottom so the fruit can stand. Cut skin with a paring knife, then cut off strips around the large pit.

– Food Network

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