“Frozen diced onion, carrots, celery, and aromatics like garlic and ginger can easily go from freezer to heated pot or saucepan for the basis of any stovetop soup, pasta or stir-fry,” Esler says.
Once the slices, cubes, or zoodles look frozen solid, transfer them into an airtight plastic bag. You can then place the bag back in the freezer, where the cut zucchini will stay fresh for about ...
In this new season of the venerable show, the filmmakers profile four chefs who are masters at noodle-making, whether it’s Italian pasta or the noodles for various Asian cuisines. Opening Shot ...