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Root Vegetables

Root Vegetables

This fall Tiny New York Kitchen celebrates sweet parsnips, earthy beets, and mild turnips. These root vegetables offer flavor, nutrition, and versatility. Look for root vegetables that are firm to the touch with smooth, blemish-free skin. If there are any greens attached, make sure they look fresh, not wilted. Before storing parsnips, beets, and turnips, […]

Cooking Winter Squash

Cooking Winter Squash

How to cook rich, perfectly roasted winter squash without any prep work. This method works for winter squash of any size, so adjust the roasting time as needed. Preheat oven to 400 degrees. Roast the whole squash on a baking sheet until the skin is papery and a fork inserted into two or three different […]

Garlic

Garlic

What’s the deal with pre-minced garlic?! Here at Tiny New York Kitchen we’re generally not big fans of buying already prepped vegetables, but jarred minced garlic is actually the worst. Stored in water or oil and kept shelf-stable with the help of chemical preservatives, it smells and tastes like a bad joke about garlic. Bitter […]

Pumpkin Butter

Pumpkin Butter

Fall squash transforms into a rich, smooth spread laced with apple cider, honey, and plenty of warm spices. Many eat it at breakfast, spreading a spoonful on cream cheese topped toast. This delicious preserve is the perfect vehicle for adding complex pumpkin flavor to almost anything. Stir it into whipped cream for a mouse-like dessert […]

In Season Apples

In Season Apples

Nothing compares to crisp and juicy in-season apples, and now is the perfect time to make the most of them in both sweet and savory dishes. Pick Like A Pro When shopping, avoid apples with nicks, bruises, or soft spots and seek out fruit that’s firm and heavy for its size. Make sure the skin […]

Fresh Herbs

Fresh Herbs

Fresh herbs have delighted the senses and tantalized the taste buds for centuries. In medieval times great bundles of herbs were strewn on castle floors as a natural air purifier. Brides often chose to wear delicate crowns of flowers interwoven with herbs upon their heads, and both Western and Eastern medical practitioners may employ herbal […]

Tomatoes

Tomatoes

At the end of summer, farmers’ markets overflow with beautiful tomatoes. The splendid summer heat has ripened the Big Girls and Boys, Beefsteaks, Jet Stars, Yellow Pears, Sweet 100’s, and heirloom varieties such as Oxheart, Cherokee Purple and Brandywine to a fantastic state of rich, sweet, succulence. How glorious is the site of these swollen, […]

Zucchini

Zucchini

Zucchini is wonderfully versatile, healthy, and contains only 25 calories per small zucchini. Low in sodium, cholesterol free and is an excellent source of vitamin C and manganese. Leave the thin skin on for all preparations. It’s a good source of dietary fiber. Store unwashed zucchini in a plastic bag, in the vegetable compartment of […]

Watermelon

Watermelon

Here At Tiny New York Kitchen We’re All About Watermelon. It’s So Easy To Choose A Good Watermelon. Look For A Firm, Symmetrical Watermelon That Is Free From Bruises, Cuts Or Dents. Lift It Up. The Watermelon Should Be Heavy For Its Size. Watermelon Is 92% Water, Most Of The Weight Is Water. Turn It […]

Fruit & Olive Oil

Fruit & Olive Oil

Drizzling olive oil over savory fruits like tomatoes is second nature, but put it on sweet fruit and people start to think you’re crazy. Consider this: Olive and watermelons are both fruits, and just as vegetable-driven salads need fat to balance salt and acid, fruit salads crave the mouth-coating richness of oil to complement their […]