If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.
You often see people in the store or at the farm stand slapping, thumping or knocking on a watermelon. While some people swear by their methods for choosing the best, sweetest, ripest watermelon, most are not based on reliable science.
To choose a watermelon that has been allowed to ripen on the vine, which presumably means it will be sweeter and juicier, look for one with a dark brown “field spot” on the rind.
For more watermelon recipes and tips, see 7 Ways with Watermelon.
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3. Lemonade Layer Cake
4. Chicken Cacciatore
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Quick Pizza Margherita
