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
How to Freeze Mushrooms
Believe it or not, raw mushrooms can be frozen! If you can't seem to use up fresh mushrooms before they go bad, stop wasting and start saving with this tip for freezing.
How to Revive and Reuse Leftover Vegetables
Don't let that leftover vegetable tray go to waste. Make the most of the veggies with these creative ideas!
An Easy Trick for Making Homemade Broth
Homemade broth ups the flavor ante in any recipe that calls for broth, making it is easy with this tip!
How To Seed Squash
Seeding squash can be a messy task. Not anymore with this quick tip that uses a unique kitchen tool.
How to Easily Peel Garlic Without Smashing
Stop the constant battle of separating and peeling garlic cloves with this simple test kitchen-approved tip!
How to Revive Limp Celery
Limp celery isn't hopeless, save your stalks and crisp them up with this simple and easy-to-do tip.
How to Safely Slice Chiles
Avoid getting potent spice from chiles on your fingers while chopping with this simple kitchen hack.
How to Make Herb-Minced Garlic
Mincing garlic is a common kitchen job, but make it easier, and less messy with this tasty tip.
An Easy Hack for Thawing Meat
Find yourself in a pinch with frozen meat and dinner closing in? Use this tip to speed up thawing time!
How to Freeze Zucchini
Zucchini seem endless in the summer, but come winter they're pretty sparse. Follow this tip for zucchini all year long.
The Best Way to Store Fresh Spinach
Don't let fresh spinach go to waste anymore with these tips on how to best store your leafy greens.
A Simple Hack to Remove and Drain Capers
Brined capers are a pain to remove and measure—the jar opening is just too narrow for a spoon to fit inside. Get capers out of the jar without dumping out all of their brining liquid with this simple 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
Cauliflower Crunch Salad
Toss crisp cauliflower and carrots with a jazzed-up ranch dressing, top with crunchy, salty cashews and bacon, and what do you get? The best side dish to serve at picnics and potlucks.
Roasted Vegetable Salad
Roast a plethora of vegetables and top with a herbs, a red wine vinaigrette, and goat cheese for a colorful veggie-focused side dish.
Quick Dill Pickles
Don't limit yourself to pickling just cucumbers — any of your favorite (or most plentiful) vegetables are prime for pickling — cauliflower, okra, asparagus, summer squash, carrots, to name a few — just keep in mind, thinner-skinned produce like cucumbers, zucchini, and corn work best. Learn more about How to Make Quick Pickles here.
Squash Ribbon Salad with fennel & chives
To keep things on the light and summery side, Squash Ribbon Salad with fennel & chives makes a great side dish for grilled fish or meat.
Creamy Avocado Hominy Salad
Hominy is a whole grain that provides some health benefits — it’s low in fat, has a good amount of fiber, and is cholesterol-free.
Creamed Peas & Carrots with pearl onions
Complete this colorful holiday spread with a slew of full-flavored side dishes. Start with a medley of vegetables in a delicious cream sauce. It feels fresh, but is far more satisfying than steamed veggies.
Quick-Pickled Vegetables
The sweetness of these Quick-Pickled Vegetables complements the Nashville Hot Fried Hens perfectly. Try them on the side with other spicy fried or barbecue dishes, too.
Cauliflower Rice with parsley & lemon
Cauliflower rice isn't really rice at all, but cauliflower that's been buzzed in a food processor to resemble rice. It's a tasty, and nutritious low-carb option to rice.
Shredded Brussels Sprouts Salad
Brussels sprouts can take a while to cook if you're using whole ones, but if you're looking for a side dish that you can get on the table quickly, this one's for you.
Roasted Brussels Sprouts
Tossing and roasting Brussels sprouts with brown sugar and tangy pomegranate molasses makes for a quick and colorful side that is absolutely addictive.
Chayote Slaw
This Thai-inspired slaw is sure to mix up burger night. Packed with fresh veggies, like bean sprouts, cucumber, and chayote, then flavored with fresh herbs and a zesty sauce, this Chayote Slaw is a welcomed edition to your slaw repertoire.
Vegetable & Pita Salad
This delicious veggie salad is a quick side dish to fix on the grill. Serve as a side with any grilled meat or fish, or as a main dish for two, topped with an over-easy egg.