Vegetables, Grains & Pantry

Aromatics, Mushrooms & Foraged Foods

Garlic, onions, mushrooms and wild greens.

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How Long to Cook Mirepoix

Mirepoix usually takes about 5 to 15 minutes to sweat, longer to brown. Learn timing by dice size, doneness cues, and when to cook it before soup or meat.

5 min read

How to Cook Garlic on the Stove

Learn how to saute, slow-cook, and pan-roast garlic on the stove, with timing, heat tips, ways to avoid bitterness, and safe storage of garlic in oil.

5 min read

How to Cook Hen of the Woods

Learn how to clean, pan-roast, oven-roast, and fry hen of the woods (maitake) for crisp edges and tender centers, plus safety notes for wild mushrooms.

4 min read

How to Cook Lamb's Quarters

Cook lamb's quarters like spinach: wash well, saute 3 to 5 minutes, or steam and blanch. Includes flavor, storage, oxalate notes, and a spinach comparison.

4 min read

How to Cook Wild Oyster Mushrooms

Learn how to clean, tear, and cook wild oyster mushrooms by pan-frying or roasting, with timing, flavor pairings, and safety notes for foragers.

4 min read

How to Use Borage in Cooking

Learn which parts of borage you can eat, how to use the flowers and young leaves in salads, pasta fillings, and drinks, and what safety cautions apply.

3 min read

More in vegetables, grains & pantry

Vegetables Cooking everyday and unusual vegetables. Beans & Legumes Soaking, cooking and using beans, lentils and peas. Grains & Pasta Cooking rice, grains, pasta and noodles. Nuts & Seeds Roasting, drying and using nuts and seeds.