Mary Margaret Chappell
All Contributions from Mary Margaret Chappell (190)
See articleCouscous, Explained: Everything You Need to Know About Cooking with the Grain-like Staple
What looks like a grain, cooks like rice, and is actually a type of pasta? Couscous! Tender and creamy with a pleasing…
See articleTomatillos: The Mexican Produce Item That Should Be in Everyone’s Kitchen
Love the flavors of Mexican and Southwestern food? Time to add tomatillos to your weekly grocery list. The small, husked globes are…
See articleRediscover Barley, an Ultra-Versatile Ancient Grain
Barley is an ancient grain that’s overdue for a modern-day rebrand. After all, the tender kernels are just as tasty and versatile…
See articlePassion Fruit Primer: How to Make and Use Passion Fruit Puree, Plus More Tips
Passion fruit goes by many names, including maracuyá in Spanish, maracujá in Portuguese, and lilikoi in Hawaiian. The award for best name,…
See articleHow to Roast Peppers in an Air Fryer (Works for Chiles and Bell Peppers!)
Once you’ve roasted chile peppers and bell peppers in an air fryer, you may never go back to using the oven. The…
See articleEverything You Need to Know About Lima Beans (aka Butter Beans)
When it comes to lima beans, lots of cooks have lots of questions. Are they the same as butter beans? What’s the…
See articleThe Dish on Dragon Fruit: How to Select, Store, and Eat the Tropical Treat
Spiky, vibrant-hued dragon fruit is gorgeously alluring—but also a little intimidating. How do you pick a good one? A ripe one? Is…
See articleCook’s Guide to Fresh and Dried Apricots
Sunset-hued and packed with sun-kissed flavor, apricots are the first stone fruits to show up on summer produce stands (closely followed by…
See articleAll About Carrots! Rainbow Hues, Using the Tops, and What are Baby Carrots, Really?
Rainbow hues, a range of sizes, and renewed interest in cooking the tops have made carrots cool again. Those bright carrots making…
See articleA Guide to Finding Perfectly Ripe Papayas (Plus: The Scoop on Green Papaya)
Any papaya lover will tell you that the key to enjoying a papaya in all its sweet, creamy-fleshed splendor is finding a…
See articleBok Choy 101: Everything You Need to Know About the Asian Green
A mild-flavored, quick-cooking member of the cabbage family, bok choy (aka pak choi or Chinese cabbage) is delicious in stir-fries, steamed, grilled,…
See articleGreen Garlic, Garlic Scapes, Ramps—What’s the Difference?!
Three cheers for the bright, garlicky greens of spring! Green garlic, garlic scapes, and ramps (aka wild garlic) may just be the…
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