Working with this winter squash isn’t as intimidating as it seems: Our executive food editor has come up with a quick workaround to a classic Italian dish.
Food editor Kay Chun demonstrates how to carve a whole roast chicken—a task she recommends doing in the kitchen before serving the pieces to guests on a platter.
Food editor Lillian Chou demonstrates her technique for peeling ginger without a knife. Not only is this method quick, but it’s a great way to minimize waste.
Food editor Melissa Roberts shares her tips for preparing celery root, a vegetable that looks intimidating but yields a bright, crisp, celery-like flavor.
