Choose vibrant green, tight-leafed buds (The smallest sprouts are the most tender).
Refrigerate in a plastic bag for up to three days. They're past their prime when they start to smell like rotten eggs.
Prep by removing the outer leaves and trimming the stem.
Try them halved lengthwise, tossed with olive oil and salt and roasted in a 400° oven for 30 to 45 minutes. The caramelization brings out the sprouts' sweet side and tempers any bitterness. Top with chopped cooked bacon and apples.
Buy an unblemished head with a crack-free stem.
Pick tightly packed heads that are heavy for their size.
Touch the outer leaves -- they should feel firm and crisp, and squeak when rubbed.
Store n your refrigerator's crisper drawer, snugly wrapped in plastic, for up to 1 week.
Choose a fruit that is heavy for its size.
Look for taut, springy skin with fine pores.
Refrigerate in the crisper for up to 2 weeks.
Avoid skin that has soft spots or is rough and withered.
Leeks look forbidding but are easy to handle, and their sweet, mild flavor works wonders in savory dishes.
Sliced, sautéed or braised, they come to life when they're paired with fat--butter, cream, olive oil and especially cheese.
Won't cause tears during prep, but you will need to trim and clean them well to get to the good stuff.
Clean them by cutting off the root end and the tough green top. Halve the white party lengthwise; remove and discard the outer layer. Soak the stalks in cold water for 10 minutes, then rinse to remove the grit.
What to look for:
Select fruit heavy for its size and plump to the touch.
Tangerines won't ripen once picked, so avoid rock-hard fruit.
Look for a smooth, shiny peel that's a vibrant shade of orange.
Store at room temperature for 3 days or in a refrigerator for up to 1 week.