Robby

From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese egg noodles some of the most … Read more

Note: This file contains only information specific to production of pearl, set, and boiler onions. For more information on onion culture, refer to the files Dry Bulb Onions — Eastern Oregon and Dry Bulb Onions — Western Oregon. Onion bulb size is influenced by a number of factors. Variety, plant density, photoperiod, and temperature are … Read more

Learn how to shred zucchini with this easy step-by-step tutorial. With these helpful tips, you’ll have perfectly shredded zucchini every time! How to Cut a Zucchini Check out the step by step tutorial below. Wash your zucchini really well. Cut off both ends. Slice the zucchini in half if it is really large. Then slice … Read more

Cheesecake freezes beautifully, and a cheesecake in the freezer is like money in the bank. Here’s how to freeze and thaw cheesecake so dessert is ready when you are. The flavor and texture of a classic cheesecake is always better the day after you bake it, so planning ahead is part of the deal. Sometimes, … Read more

Pennsylvania Dutch Scrapple The main argument being that “pan/pon haus” only uses cornmeal while scrapple adds flour too. In the grand scheme of things, there really is no major difference between the two. They are simply one of many different but delicious classic Dutch side dishes. Preparation[] Scrapple is typically cut into quarter-inch to three-quarter-inch … Read more

Be honest: How likely are you to turn on your oven to toast the half cup of hazelnuts needed to garnish that side of green beans? You know toasting makes a major difference in the flavor of the nuts or spices, enhancing the dish’s depth of flavor. But preheating just takes so much time. Sure, … Read more

The highlight of my Thanksgiving dinner plate? Mashed potatoes and gravy. It sounds like I have company in my love of the spuds. According to a survey by Crestline, which compiled a list of about every Thanksgiving food they could think of and then asked respondents to indicate their preferences, the most popular Thanksgiving foods … Read more

It’s that time of year, where we dye a bunch of hard-boiled eggs, and then we have to figure out how to use them up over the next few days. The difference between deviled, dressed, and stuffed eggs is negligible. (A rose by any other name…) The ingredients for all are pretty simple: take a … Read more

This one goes out to all the roast-chicken carvers. You know who you are. While others are setting the table or tossing the salad or asking you, “Hey, is the chicken ready yet?” you are at the cutting board, apron on, knife in hand. For this, you deserve a pat on the back, glass of … Read more

I grew up eating roasted acorn squash in its entirety, skin and all. Then someone—I cant remember who—told me I was doing it wrong. So I stopped. But recently that got me wondering: was it actually okay to eat the skin all along? Confused, I turned to Chris Romano, the Global Produce Buyer for Whole … Read more