Prep work can be so monotonous--boring, even. Anybody who has ever peeled pounds of potatoes or chopped any amount of onions would agree. (Well, OK, onions in particular keep things interesting with ...

Julienne cuts are, by nature, long and thin. Thus, once you’ve sectioned your carrot into chunks of the length that you prefer, slice the carrot pieces lengthwise into planks. Because you’ve cut the ...

Julienned vegetables are so impressive to serve, but it’s so difficult to neatly cut those long skinny strips of carrot, zucchini, beets and other vegetables. Unless you have Oxo’s handy dandy little ...

Spianatine with julienne vegetables and Asiago, honestly, brings a taste of Northern Italy right to your table. It combines the crisp freshness of raw veggies with the rich flavor of Asiago cheese ...

Hiroko's kitchen julienne peeler comes with a recipe for Miso Dressing. But it doesn't come with a warning label. This peeler is so easy to use, and the results so clever, that you'll be julienning ...

If you are not serving the rolls straight away, place them on a plate, cover them with a clean, damp cloth and store them in the fridge This will prevent them from drying out. Vary the vegetables you ...

The produce stands hold great appeal this time of year. Also a great amount of peel and skin. Vegetable peelers typically don’t cost much, but they can make a big difference in how hard you have to ...

The humble veggie peeler has been helping with kitchen prep for nearly three-quarters of a century. It was invented by Swiss soldier Alfred Neweczerzal, who, after peeling tons of potatoes during the ...