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tipstools tools 2008 04 vegetable peeler
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Recipes
(85)
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Cooking
Like creamy parsnip purée and shawarma-spiced carrot salad.
Quick
Recipes
An elegant, satisfying dinner in under 30 minutes.
5.0
(4.83)
Recipes
We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
5.0
(5)
Quick
Recipes
Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
5.0
(5)
Recipes
Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.
5.0
(5)
Recipes
For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
4.0
(3.84)
Quick
Recipes
Smashing the cucumbers augments the vegetable’s ability to absorb seasonings. Meaning this crunchy salad is packed with flavor.
5.0
(5)
Vegan
Recipes
With homemade quick pickles, this will be your new signature side dish.
5.0
(5)
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techniques
Vegan
Recipes
Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.
4.0
(3.9)
Quick
Recipes
When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)
3.0
(3)
Quick
Recipes
A mandoline, V-slicer, or other flat slicer-type tool with a sharp blade makes easy work of slicing the celery stalks thinly.
Recipes
Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.
5.0
(5)
Quick
Recipes
We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own.
4.3
(4.25)
Easy
Recipes
Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.
4.0
(3.9)
Easy
Recipes
Pouring hot vinegar over raw vegetables makes a brightly flavored condiment that chef Susan Kim likes to tuck into a Korean doshirak or add to breakfast sandwiches and tacos.
5.0
(5)
Recipes
3.5
(3.5)
Quick
Recipes
You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.
2.0
(2)
Recipes
Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)
4.7
(4.67)
Recipes
A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.
5.0
(5)
Vegan
Recipes
4.0
(3.9)
Quick
Recipes
When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.
3.5
(3.51)
Quick
Recipes
Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.
4.7
(4.71)