-
In the meantime, telling consumers to cook vegetables that might be implicated in the outbreak is only prudent.
FORBES: Spain's Irresponsible Rage On E. Coli Outbreak
-
To be 100% safe, you have to cook vegetables before eating them.
FORBES: Seven Simple Steps To Safe Salads
-
Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well.
NPR: The Comforts of Food
-
"When you come home from work, exhausted, that is exactly when you shouldn't try to cook a meal with your fresh vegetables, " she says.
WSJ: What to Do With an Abundance of Vegetables
-
The best way to avoid infection is to make sure you wear gloves when gardening or changing your cat's litter tray, wash fruit and vegetables before eating and cook meat thoroughly - although it is possible to still enjoy it rare, says the Food Standards Agency.
BBC: Infection risk posed by cats revealed
-
Turn the vegetables halfway through broiling so they cook evenly, and remember that despite softening and blistering, the eggplant and rapini (both in season through mid-fall) should retain their structure.
WSJ: Tony Maws's Spiced Pumpkin, Eggplant and Rapini | Slow Food Fast
-
Across the heavily fortified American bases in Iraq, men and women like Salim Khan cook the food, clean the dishes, chop the vegetables, take out the garbage and clean the latrines.
NPR: U.S. Contractors in Iraq Rely on Third-World Labor
-
The most effective overall strategy to control sodium intake is to cook food at home as often as possible using fresh fruits and vegetables, grains, low-fat dairy products, fresh meat, poultry, and fish.
CNN: How to be sodium savvy
-
Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
CNN: Short Ribs Braised in Red Wine
-
Cook, stirring from time to time, until about half of the liquid boils away and the vegetables are nearly cooked through.
NPR: Recipes: 'The Herbal Kitchen'
-
Gyngell used her own pots and pans to cook on a four-burner stove in a shed (now the teahouse), using fresh, seasonal vegetables and herbs from the Petersham House gardens whenever possible.
WSJ: Constant Gardeners