This year my herb garden has been growing so fast. I cant use them up quickly enough. But I need to harvest them to stop them from getting overgrown. So, just cut and store for a few days like this. Then I dry some. The herbs in the picture were cut days ago!

I was faced with the dilemma of dealing with a big load of chestnuts. I stored them in the chilled compartment of the refrigerator to prevent them from going bad - and that made them actually sweeter.Every year, we store and preserve the huge crop of chestnuts we get at my parents' house and enjoy them throughout the hear, but it's always a big task to deal with them, so I think up ways to do so every year. This is this year's version.When storing fresh chestnuts, don't wash since they dislike moisture. If the newspaper becomes moist, change it. I think the amount of time you need to cook the chestnuts under pressure varies on the cooker, so adjust accordingly. If you boil them for too long at Step 6 they'll fall apart when you peel them, so watch out! (5 minutes is just about right - not too soft, not too hard.) Recipe by Ah*mi

A professional chef taught me this method.You may need several whacks for a heavy and tightly wrapped head of lettuce.Your hand may be painful if you whack it too hard, so be careful.When selecting lettuce, I recommend a light and loosely wrapped head to a heavy and tightly wrapped one for a much more delicious flavour. Recipe by olive11

#deepfried #goldenapronTried first time in this trial first one was very bad and oily but second one when I added corn flour it’s good and crispy

I thought of a side dish with a touch of autumn.When filling the chikuwa with the third or fourth mushroom, it's easier to insert if you slide the chopstick in the hole along with the stem.One chikuwa can hold 4 mushrooms; think of the length and size when you arrange them and they can turn out really cute. Recipe by good_fortune

The shrimp mixture from my previous recipe "Pork floss shrimp roll" will be reused for cooking sweet potato leaves. So keep them if you have leftover shrimp mixture. You can replace sweet potato leaves with kangkong. For easy reference, I will duplicate the steps for making the shrimp mixture.

After you finish stuffing, do not throw away leftover small leek leaves, we will use them to bake leek casserole.

I consulted a cookery book a long time ago to make just several stuffed cabbage rolls. According to it, I had to boil a whole cabbage in a pot. It was too much and I just wanted to use several leaves. It is difficult to remove cabbage leaves without tearing before boiling. Since I thought of this method, I have always been successful.Use a small knife to cut out the hard center core. The leftover cabbage will freshen up because of the water! This is another good point of this method. If a metal blade touches the cut surface of a lettuce, it will discolour. Use a ceramic knife or your hand to cut the leaves from the center core. Recipe by JACK0904

This is a Sierra Leonean based recipe on how to cook the perfect potato leaves. This was inspired by all african cookery.

Grew up on a truck garden farm. .. as a youth I LOATHED picking green beans. Now I can appreciate buying them at farmers markets in the summer!

I absolutely love this recipe. I found it online, and I've used it since. I want others to have the same experience as I do for a heart healthy meal!

I thought you needed a leaf shaped cookie cutter to make leaf pies. Then I saw in another recipe that you can use a round cookie cutter, and I've been doing that ever since. You could probably use a cup to cut the dough, but I think cutting with a cookie cutter's sharp edge gives it a more definite edge.Use the leftover dough from cutting out the shapes and just reform it and add some veins and you'll have another leaf.If you end up using store bought puff pastry, these can be easily made by starting at Step 6. Baking at the high temperature the whole way though will give you pies that are lacking its light texture (I think this is because the reduced baking time will cause it to not bake all the way through). Recipe by Hataniikuno