How to Become a Produce Pro

AH: “If you want green beans that are cooked until tender but still have some snap, then blanching is the five-minute cooking method for your next salad or snack plate.”

“How should you store basil? It turns out I’ve been doing it wrong my whole life and missing out on loads of green pesto. Thankfully this trick is here to remind me that there are greener pastures ahead.” -Anna Hezel

AH: “This hands-off Yotam Ottolenghi method for confiting cherry tomatoes with chickpeas is so good that Epicurious executive editor Sonia Chopra makes it almost every week. Make a big batch now, and pack it for lunch all week long.”

AH: “Want to skip the cooking altogether? This Thai salad from Arnold Myint uses raw green beans for the ultimate crunch, punched up with lime juice, fish sauce, and coconut sugar.”

The savory-sweet combo will turn any piece of fruit into an elegant dessert, snack, or garnish.

AH: “A dip in an ice bath can keep your vegetables greener and crunchier, it can make scallions curl into beautiful spirals, and it can make your onions taste sweeter and more mild. Here’s a look at the science behind why it works.”

AH: “Do this, and avoid soggy, mushy cucumbers.”

AH: “If you’re getting tired of slathering butter onto those grilled ears of corn, try this technique from Andy Baraghani instead, for juicy, perfectly seasoned cobs.”

AH: “It might sound a little funny to dump hot water across the surface of your peach cobbler, but trust us on this one—it’s the secret to a crunchy, caramelized crust.”