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
Green Beans & Cremini Mushrooms
At the heart of every holiday dinner table are the side dishes. This recipe doesn't stray too far from the classics — you’ll see all the usual suspects are present, but their out-of-this-world flavor is sure to please everyone expressing their gratitude this season.
Pepper Salad
This salad not only looks pretty but it's also full of carotenoids, which boost immunity and help fight against cancer and heart disease.
Braised Brussels Sprouts
Braised Brussels Sprouts make the perfect savory-bitter side. This recipe includes bacon and apples for a sweet addition that will make this a side dish no one will forget.
Squash & Parsnip Hash
Adding a simple vegetable side dish not only rounds out a light chicken plate, but fills you up, making cutting calories easier.
Sautéed Asparagus
A simple side of asparagus lets the main course shine and provides a helping of vegetables to the meal.
Buttered Cabbage
This Buttered Cabbage isn't as basic as you'd expect it to be. This recipe provides flavor and depth to an otherwise bland vegetable. Try it as a side with our Slow Cooker Corned Beef.
Sautéed Broccoli Rabe with Garlic & Lemon
Broccoli's bitter counterpart—broccoli rabe— is perfect for cutting through a rich and creamy main entree. This easy-to-make recipe makes a delicious side dish.
Gingered Carrots
Looking for a new way to prepare veggies? Ginger ale and coriander give these carrots a unique flavor twist for extraordinary veggies.
Sautéed Kale
While kale sounds like an intimidating vegetable, it's health benefits make this dish worth a try. Our recipe for Sauteed Kale is flavorful and easy to make—you'll start to appreciate this popular super food.
Roasted Asparagus with Lemon
Asparagus brings a distinctive fresh flavor to any dish. While hothouses make it available year-round, when spring arrives so does this vegetable’s peak season.
Tomatillo Guacamole
Guacamole enhanced with tomatillos is perfect. Since tomatillos are tart, they're great for balancing the richness of the avocado. Spoon this sauce over tacos, enchiladas, or scoop it up with chips. No matter how you eat it, you're going to love it.
Pattypans & Peas
Pattypan squash , otherwise known as scalloped squash, is a variety of summer squash and has a similar flavor to zucchini. This dish really brings out the flavors of the squash, and the peas add a contrast of texture. e