Articles
How to Eat Garden to Table
Eat fresh from your own backyard! The words “garden fresh” appear on food labels and menus for a reason: There’s nothing more appealing than the idea that the produce you eat (and feed your family) was just picked from your garden. Here's how to put your (or someone else's) garden to good use in the kitchen.
All About Artichokes
Artichokes are strikingly flower-like with an olive green and sometimes purple color which makes them stand out among other vegetables in the produce section. They may look intimidating, but they’re very easy to cook. Here's how to prep and cook artichokes.
All About Arugula
While arugula may get passed off as just some fancy lettuce, beneath its mundane exterior lies a plethora of vitamins, minerals, and antioxidants just waiting to do a body good. Here is everything you need to know about arugula, from what it is and how to prep and store it to the health benefits of this leafy green.
All About Asparagus: Growing, Buying, Storing, and Cooking With Spring's First Veggie
Although it's now available year-round, asparagus is one of the first fresh vegetables you’ll see in the spring. Here's everything you need to know about asparagus, from how to grow and buy it, to storing and prepping tips, and some of our favorite asparagus recipes.
Vegetable Love: The Indispensable Vegetable Cookbooks in Our Kitchens + Cuisine at Home's Cook the Book Cookbook Club
Want to eat more vegetables or make them in new and exciting ways? Check out our list of the best vegetable-focused cookbooks full of thousands of delicious and creative vegetable recipes. Then join our new cookbook club to find new inspiration, learn and grow as a cook or baker with our community.
Tips
Freeze Fresh Spinach for Quick Chopping
Freeze fresh spinach instead of buying frozen cooked spinach. The fresh flavor remains, and it's easy to prep when you need it—plus clean up is non-existent!
How to Dry Tomatoes in the Oven
Preserve your summer tomatoes with this technique to dry in the oven—you can even preserve them in olive oil and herbs for more flavor.
Freeze Cabbage for No-Cook Cabbage Roll Prep
Want to cut down your prep time when making cabbage rolls? Follow this simple tip for a no-cook way to prepare your cabbage leaves for stuffing.
How to Freeze Fresh Ginger
If you love ginger but always end up throwing it out before using it all up, look to this tip for a way to save it.
How to Choose and Prepare Parsnips
Never cooked with a parsnip? Check out the information below on how to select and prepare them.
How to Clean & Store Mushrooms
Looking for a way to clean and prolong the life of mushrooms? Look to this simple tip.
How to Seed Jalapeños
Ditch the gloves and pull out your vegetable peeler. There's more than one way to seed a jalapeño.
Duchess Potatoes: How to Make Fancy Piped Potatoes
Add some flare to your mashed potatoes with this easy tip.
How to Easily Peel Garlic by Blanching
Peeling garlic can be a sticky, time-consuming mess. Follow this simple tip to make your life a bit easier.
How to Shred Cabbage with a Vegetable Peeler
Make easy work of thinly shredding cabbage with this quick trick that saves time and hassle.
Buy Produce in Bulk, Freeze for Later
Save money and cut down on prep time with this simple tip for buying and storing produce in bulk.
Easy Vegetable Stock Starter
Rather than throwing out the liquid left after steaming vegetables, put it to good use in this flavorful and healthy trick!
How-To's
Canning with Confidence: How to Can with a Water Bath
Vegetable season is ending, so take advantage of your garden-fresh beauties or farmers' market finds through the process of canning. Canning seems to get a bad rap. And to some people it’s intimidating. But not anymore! We’re going to walk you through the simple process of water bath canning, and debunk the seemingly daunting steps that come with this craft.
How to Make Homemade Stock
Stocks are the foundation of classic cooking — they won't dazzle you with their good looks, but surely will with what they bring to your cooking endeavors. Simply follow our fundamental guidelines, including our six principles for making from-scratch stock, and you'll soon be creating amazing soups, stews, and more.
How to Flavor & Tenderize Meat and Vegetables with Marinades
Look around your kitchen, and you’ll see everything needed to add extra layers of flavor or to tenderize your favorite meal — vinegars, juices, milk, vegetables, spices, even wine. In this step-by-step tutorial we explain all that you should know about marinades and how they work . . . while you relax.
How to Preserve and Save Summer Tomatoes
Don’t let summer’s bounty shrivel on the vine. Learn how to preserve the season in this quick tutorial on slow-roasting or freezing summer’s sweetest tomatoes. It’s a surefire way to keep their fresh flavor alive all winter long.
Learn All About Indirect Grilling
What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.
How to Make Quick Pickles
For an easy, detailed guide on how to make from-scratch quick dill pickles, look no further.
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Recipes
Chilled Tomato Soup
In the heat of summer, there's nothing quite as refreshing as chilled soup. With tomatoes, cucumber, aromatics, and the surprise addition of orange to brighten the flavor. Greek yogurt is blended in at the end to make this soup luxuriously creamy. The bonus part of this recipe: you can make it year-round with canned tomatoes because sometimes you need a whisper of summer in the dead of winter.
This recipe is reprinted with permission from
Basil and tomatoes go hand-in-hand during summer—but mix up the normal Caprese salad by making creamy basil pesto, stuff into hollowed-out tomatoes, bake and serve as a flavorful summer side dish.
Pesto-Stuffed Tomatoes
Cali-Green Bean Salad
With fresh green beans, grapes, and avocado, this salad is a taste of California with it's abundant fresh produce. Tossed with a red wine vinaigrette with stone-ground mustard and honey, it's the perfect salad accompaniment to just about any meal.
Ratatouille Niçoise
With its smooth, glossy skin and meaty texture, eggplant is used in cooking preparations worldwide. A classic example is ratatouille, a vegetable-focused side dish where eggplant is the star. Here, a medley of Provençal vegetables are roasted, separately, to reduce their moisture content and retain their individual flavors and colors. A final simmer at the end brings all the flavors together.
Grilled Vegetable Salad with Mozzarella Pearls
Get your daily dose of veggies by serving up this grilled salad chock-full of fresh produce. Zucchini and tomatoes are some of the most abundant of the season, and they play a major role in this grilled salad. Alongside bell peppers, bites of fresh mozzarella, and briny capers, this salad recipe will be on repeat all summer long.
Smoked Slaw
If you're looking for a unique coleslaw recipe, don't stop at just smoking meat when there’s space on the grate to try other things. Add a head of cabbage to the smoker and transform your coleslaw into a smoky, spicy side dish. The smoke permeates this tasty side dish recipe and rounds out any grilling menu.
Greek Stuffed Tomatoes
With farmers’ markets, roadside stands, and gardens overflowing with ripe tomatoes, this side dish recipe helps take the guesswork out of what to do with this season’s crop. Stuffed tomatoes might seem mundane, but these beauties are anything but that. Big, seasonal tomatoes brimming with fresh ingredients and bright, zippy Greek flavors.
Pimento-Cheese Butter
This compound butter recipe incorporates the flavors of the Southern staple, pimento cheese, into a make-ahead butter for grilled corn. In the summer, there's nothing like corn on the cob from the grill, slathered with this butter. But don't limit yourself-try this pimento-cheese butter on baked potatoes or roasted vegetables.
Grilled Summer Squash with Basil Oil
Grilled summer squash gets a fresh herbaceous boost from a homemade basil oil in this easy side dish. Throw it on the grill with fish and your "summer on a plate" dinner can be on the table in 15 minutes. Don’t pitch any leftover basil oil — it tastes great drizzled over pasta, garlic bread, or grilled shrimp.
Creamed Mustard Greens
If you're looking for a Southern-inspired side dish to accompany any grilled meats, look no further than this recipe for creamed mustard greens. Eating your greens is a lot easier when they are cooked until tender, then coated with a simple velvety cream sauce.
Smoky Tomato Sauce
This hickory-smoked tomato sauce is a seasoned step up from classic marinara. This is an all-purpose sauce that picks up a smoky flavor and aroma from the wood chips. Try it with any recipe calling for tomato sauce.
Pinto Bean Salad with Lemon-Garlic Vinaigrette
A simple bean salad with radishes and corn freshens up the meal. With all the crunch and flavor, you’ll find yourself reaching for more.