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
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.