Brilliantly golden-orange, these beauties of Chinese origin are as striking in flavor as in color. Unlike other fruits, the skin is pungent and sweet, while the pulp is sharply acidic. When selecting kumquat, choose firm, dry, fully orange fruit with stems. The rounded variety is generally sweeter and... 

Broccoli is a member of the cruciferous vegetable (or cabbage family). Other vegetables in this category include Brussels sprouts, cabbage, cauliflower, kale, kohlrabi, mustard greens and Swiss chard. When selecting broccoli, look for dork green compact heads with no yellowing. Refrigerate unwashed in... 

Ingredients 1/3 cup Dijon Mustard 2 tablespoons olive oil 1 clove garlic, finely chopped 1/2 teaspoon dried Italian seasoning 6 medium red-skinned potatoes (2 pounds), cleaned and cut into chunks Directions Mix all ingredients except potatoes in small bowl. Place potatoes in greased 13×9x2-inch... 

Select stalks that are crisp and rigid with a glossy surface of light to medium green. The ribs should be firm, of medium thickness and snap easily. Refrigerate, unwashed, in a plastic bag for up to 2 weeks. Trim the base of the celery, remove and discard any discolored tips, leaves or ribs. Rinse. If... 

Mushrooms, “delicacies of the earth,” boast many varieties-all with unique shopes, textures and flavors from bland to rich, nutty and earthy. Mushrooms should be firm and plump with tight, comport cops. The brown gills under the caps should be concealed. Avoid mushrooms that ore broken, damaged... 

Brussels sprouts are members of the cruciferous (cabbage) family of vegetables, which are known to have important health benefits. Look for tiny heads that are tightly closed and compact. The younger the sprout, the sweeter and more delicate the flavor. Tear off any limp or discolored leaves and refrigerate... 

Eggplant is a vegetarian favorite – the meaty, dense texture absorbs vast amounts of flavor and easily replaces meat in many dishes. The Italian or baby eggplant looks like a miniature version of the common variety, but has a more delicate skin and flesh. Look for eggplants that are heavy for... 

This elegant root is a staple of Asian meals. It contains the enzyme diastase, which aids in the digestion of starchy foods-perfect for accompanying rice or other starches. Look for smooth-skinned daikon, with a pearly white sheen. Avoid those with flat color; they are not as fresh. Refrigerate daikon... 

Parsnips are mostly tender when about 8 inches long or roughly the size of a large carrot. Choose firm well-shaped parsnips. Store in a plastic bag in the refrigerator for up to 2 weeks. Scrub parsnips before cooking. They can be peeled before cooking if used in stews or as julienne strips, or after... 

Choose crisp, dark green leaves with no yellowing. To clean, fill sink with cold water and add spinach. Remove large stems. Lift spinach leaves out of water and drain. Refill sink and repeat process. Dry leaves on paper towels. Spinach will keep in the refrigerator for 3 days wrapped loosely in paper...