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
Steamed Corn On the Grill
Utilize the grill while it's hot and cook up a tender ear of corn without charring the sweet yellow kernels.
Remove Excess Liquid by Squeezing Sauerkraut
Keep dishes from getting soggy with this quick and easy tip for eliminating excess liquid from sauerkraut.
A Mess-Free Way to Chop Canned Tomatoes
No need for knives and cutting boards. Check out this no muss, no fuss way to cut canned tomatoes in no time.
Clump-Free Frozen Vegetables
Here's a simple, fuss-free way to keep your frozen peas and other vegetables from becoming big icy clumps.
A Mess-Free Way to Clean Mushrooms
Instead of brushing the dirt off of the individual mushrooms, here's a way to easily wash them.
How to Remove Stems from Kale and Other Sturdy Greens
There is no need to spend time cutting off each kale leaf. Use this quick tip to remove kale leaves from the stem with ease.
How to Safely Use a Mandoline
Looking for an easy way to slice vegetables and get professional looking results? See how to cut slices of uniform thickness.
How to Roast Garlic
Roasting garlic brings out its mellow sweet side and reduces its pungency. Roast garlic perfectly using this tip.
How to Cut Hard Winter Squash
Hard winter squashes can be a challenge to cut. Here's a quick way to slice through them like butter.
Spin Zucchini Dry With Your Salad Spinner
Zucchini makes a fresh addition to any late-summer dish. While it holds a lot of water, it couldn't be simpler to remove it.
How to Store Asparagus
Nobody likes soggy-tipped asparagus. Keep your spears fresher longer with this quick and simple tip.
How to Cut & Core Cabbage
Working with a head of fresh cabbage can be slightly intimidating, but fear no more — here’s what to do.
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
Four-Bean Salad
There’s no better time to bust out all your side dish recipes than summer, when there’s an outdoor party or potluck practically every weekend. But if you’re looking for some fresh ideas, stop sifting through your old recipe cards. You’ve hit pay dirt with this Four-Bean Salad. No one is a stranger to the multi-bean salads. And this one, with four types of beans, a slightly sweet sherry vinaigrette, and fresh celery, parsley, and shallot makes a super-simple salad.
Grilled Corn with Cilantro-Mint Butter
Grilled sweet corn is always good, but topped with the brightly-flavored herb compound butter, it’s simply superb.
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.