Why the Trump-brokered deal in the DRC might not work

18 hours ago

Be among those who shape the future with knowledge. Uncover exclusive stories that captivate your mind and heart with our FREE 14-day subscription trial. Dive into a world of inspiration, learning, and empowerment. You can only trial once.
Start your FREE trial now Show Comments ()

Hashtags

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

The $1 Canned Vegetable This Famous Chef Always Has in Her Pantry (Yes, Even in Summer)

Yahoo

14 minutes ago

Yahoo

The $1 Canned Vegetable This Famous Chef Always Has in Her Pantry (Yes, Even in Summer)

My grandpa, who had a wee farm in North Carolina, was a prolific summertime canner. He sort of had to be; my grandma had three sets of twins (basically Irish sextuplets!) and two more kids prior to that. This meant their fridge and cupboards were always a veritable library of gem-toned jars of tomatoes, pickled okra, and plump lima beans. While my grandpa's green thumb did not necessarily make it into my genetic makeup (hey, my basil plant is still mostly alive), keeping a stockpile of canned and jarred vegetables is absolutely in my nature. Not only convenient, canned vegetables are infinitely adaptable and often just as tasty as their fresh counterparts. As I've found, plenty of professional chefs swear by these canned goods to perk up salads, pasta dishes, summery BBQ sides, and more. Here are five of their favorites. Chef Lisa Steele always keeps a couple cans of Del Monte beets (as well as its pickled jars) on hand, dicing them up for a bit of earthiness in greens-based salads, including one with goat cheese and pine nuts. Be sure to grab two cans, so you can make Steele's other favorite: an alternative caprese combo with sliced beets, fresh mozzarella, and dill or tarragon. Buy: Del Monte Sliced Beets, $1.04 (on sale!) for 14.5 ounces at Walmart Corn season feels like a blink, doesn't it? But there's no need to feel too much corn-related FOMO if you have a can of Del Monte corn on hand, according to chef Robert Irvine. 'If corn isn't in season where you live, then the 'fresh' corn in the produce section isn't really fresh at all,' he says. '[It] traveled hundreds or thousands of miles to get to you.' Irvine opts for Del Monte canned corn in summery salsas and salads. '[Corn] that was canned the moment the ear was ripe is going to have more flavor and that satisfying burst when you bite into it.'Douglas Keane, chef and partner of restaurant Cyrus, also keeps Del Monte's Mexican Street Corn around for filling quesadillas, especially when it feels like summer corn season is far from view. 'I also like to make creamed corn with it,' says Keane, who punches up canned corn with chopped cilantro, butter, and a drizzle of sriracha. Just be sure to grab no-salt added cans so you can adjust the salt levels to your liking. Buy: Del Monte No-Salt Added Canned Corn, $1.59 for 15.25 ounces at Target I could probably make a modestly sized igloo out of my jarred artichoke collection alone (I like to use them in a pancetta-artichoke pasta dish). And it would seem that I am in good company, with many chefs grabbing a few cans of Cento artichokes at the grocery store. 'These bring incredible texture and flavor, especially in antipasti or tossed with house-made cavatelli and lemon butter,' says chef Davide D'Andrea of Rosebud Restaurants. 'I also love blending them into a spread for grilled bread. It's the kind of ingredient that feels luxurious, but is so easy to work with.' Joshua Cox, executive chef of The Foundry Rooftop, is also a fan of how a quick crisp in the oven transforms the Cento artichoke hearts into an earthy, balanced addition to flatbreads and frittatas. '[The artichokes] balance creamy ingredients like goat cheese or hollandaise. Plus, they feel a little fancy without being fussy,' he adds. Buy: Cento Quartered Artichoke Hearts, $3.75 for 14 ounces at Cento While fresh is king to Chef Robert Irvine, he still swears by keeping plenty of cans of Cento tomatoes in the pantry. 'Unless you're a vegetable gardener who does an annual harvest project of jarring your own tomatoes,' he says, 'then canned crushed tomatoes and tomato paste are going to be the base ingredients any time you make tomato sauce.' Buy: Cento Canned Crushed Tomatoes, $2.97 for 28 ounces at Walmart 'They're a workhorse,' chef Amando Auleley, culinary director for The Smith, says of Eden Foods' canned garbanzo beans. He's certainly right about just how much you can do with these versatile legumes. 'Roast them until crispy and toss into a warm grain bowl, mash them into a garlicky hummus, or simmer them with harissa and tomatoes for a saucy, spoon-it-over-anything situation,' he adds. 'Chickpeas are like the quiet friend who always shows up and delivers.' Can you really ask for more? I think not. Buy: Eden Foods Organic Canned Chickpeas, $3.69 for 15 ounces at InstacartWhat canned vegetables are you stocking up on this summer? Tell us about it in the comments below. Sign up for The Weekly Checkout to get the most up-to-date grocery news, tips, and highlights. Subscribe to The Kitchn! We Used Our New 'Room Plan' Tool to Give This Living Room 3 Distinct Styles — See How, Then Try It Yourself The Design Changemakers to Know in 2025 Create Your Own 3D Room Plan with Our New Tool