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Visit the Cook for Good blog for wildly good cooking tips, money-saving ideas, book reviews, and more from Linda Watson and guest bloggers.

Entries in carrots (3)

Monday
Mar132017

How to choose the best carrots for flavor, health, cost, and time

Investing a few minutes in considering what you want from a regular purchase such as carrots can pay off big in the long run. You can enjoy meals more, live healthier on a healthier planet, and save money. You can even save time, but that may involve a cost. You really can't go wrong. Carrots are loaded with vitamin A, vitamin C, fiber, and other nutrients that keep your skin glowing, eyes sharp, your immune system strong, and reduce your risk of cancer and leukemia.

local carrots with carrot tops and funny shapes

Carrot Prices (Chart)

I was surprised to find that carrot prices range from 49 cents a pound to four dollars a pound. Yet even the most expensive carrots ...

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Friday
Jan092015

Storing and cooking winter vegetables - my January CSA box

See how to sort, store, and cook popular winter vegetables. This video tutorial shows what I plan to do with my early January CSA box (Community Supported Agriculture), which is full of greens and roots.

Useful recipes to go with this video include ...

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Tuesday
Oct112011

Pickle Your Crudités Party Tray

When throwing a holiday bash, overdoing the crudités platter is always a good plan. Why? Because it’s better to err on the side of too much on hand and dealing with leftovers than to have to interrupt the merry-making by preparing more crudités. (Or worse, having to run to the store for more.) Typical crudités platters include fresh broccoli, peppers (green, red and yellow), cauliflower, carrots (either “minis" or sticks), celery, cucumbers, mushrooms, radishes, cherry tomatoes—even asparagus and green beans. Some of the harder vegetables are best if blanched first and dunked in ice water before taking their place on the tray.

The Day After Your Bash

On the day after your bash when you’re wondering what you can do with all those prepared vegetables besides making that ubiquitous vegetable soup, let’s return to a favorite treatment: pickling vegetables in a pickle jar full of brine, but devoid of pickles.

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