Ingredient Strategies and Tips
Here are a few tips about shopping for and prepping ingredients at the holidays—as well as which shortcuts are OK to take.
Peeled and Halved Squash
Not as good as a whole squash, but it's good in a pinch and you can cut it to the specifications you need.
Peeled and Chopped Squash
Don't do it. Not only are the chunks in a wide variety of sizes and thicknesses, making even cooking a nonstarter, but the texture tends to be dry and stringy with barely any squash flavor.
Brussels Sprouts
Pre-shredded sprouts are expensive and prone to drying out. Buy whole sprouts about the size of a golf ball; they're sure to be sweet and tender. If your knife skills aren't that sharp, let your food processor's slicing blade do the work for you.
Green Beans
No need to trim both ends; just trim the stem end and leave them whole for a more attractive (and less time-consuming) presentation.
Fresh Herbs
So much better than dried, especially for holiday dishes. Resist the urge to mince or chop ahead of time. Herbs will retain their bright green color and flavor if prepped just before using.
