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
Mashed Cauliflower with brown butter
You might be a little reluctant to give up traditional mashed potatoes in favor of Mashed Cauliflower for your holiday celebration, but with plenty of garlic, Asiago cheese, and luscious brown butter, this recipe is every bit as satisfying.
Butternut Squash Gratin
Marvelous Gruyère plays off of the sweet, autumn-y flavors of squash and sage in this Butternut Squash Gratin. We used fresh squash, but you can substitute previously frozen cubes instead to make this dish easy as pie.
Bloomin' Maitake with smoky aioli
Meant as a quick appetizer, this Bloomin' Maitake with smoky aioli recipe easily scales up, and trust us, you’ll be glad about that. Maitake mushrooms, aka Hen of the Woods, are known as “dancing mushrooms” in Japanese. One of the most coveted forageable mushrooms, they have a woodsy and rich yet subtle and mild flavor.
Mung Bean Pancakes with dipping sauce
Mung Bean Pancakes can be a tasty addition to your Korean spread, or serve as a meal unto themselves. Adding the optional ground pork will up the protein content.
Glazed Lotus Root
Glazed Lotus Roots are a salty, sweet, crunchy banchan side dish essential to any Korean spread.
Air Fryer Carrot Fries with bacon & maple
Air-fryer carrot “fries” feature black pepper in a much more familiar supporting role contrasting the sweet, warm spices of cinnamon and ginger with a bit of spice heat.
Air-Fryer Avocado Fries with chipotle yogurt sauce
Air-Fryer Avocado Fries add a crunchy and creamy element to any meal — they’re simply irresistible, and good for you, to boot.
Zucchini “Burnt Ends” with herb butter and lemon
With everyone’s garden yielding scads of zucchini, Steven Raichlen’s Zucchini “Burnt Ends” with herb butter and lemon is a no-brainer. Thin zucchini ribbons are woven onto skewers, with a hefty dousing of herbed butter, and are grilled to perfection — this recipe transforms the somewhat boring veggie into a hard-to-resist side dish.
Brussels Sprout, Bacon, and Date Kebabs with honey-sage butter
Brussels sprouts, bacon, dates, and honey-sage butter unite for some killer kebabs from Steven Raichlen’s latest cookbook, How to Grill Vegetables. Who would have thought threading these bold-flavored ingredients together would be SO good? It’s a perfect, unlikely combination that just works.
Broccolini in the Style of Thai Satay
Broccolini in the Style of Thai Satay from Steven Raichlen’s latest cookbook, How to Grill Vegetables is out-of-this-world good. The creamy curry spiced Thai peanut sauce, peanuts, and crispy shallots have the power to convert those who think they don’t like broccolini into fans. This recipe also works great with asparagus.
Pea & Cucumber Salad
This Pea & Cucumber salad is simple yet tasty, and perfectly evocative of spring. You can certainly use cooked fresh peas in place of thawed frozen peas.
Lemon-Orzo Salad with roasted asparagus & tomatoes
Lemon-Orzo Salad with roasted asparagus & tomatoes is one of those pasta salads that tastes great warm, at room temperature, or chilled. For a nutritious spring side dish that everyone will like, it's hard to go wrong with this one.