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 Clean Leeks
Leeks can be challenging to clean, especially if you want to keep the leek in tact. Use this tip to do both!
How to Wash Salad Greens Without a Salad Spinner
This quick tip makes eating your greens easier and cleaner. Now there's really no reason to skip the greens!
How to Roast Poblanos
If you're looking to get that smoky flavor of roasted peppers, check out this quick-and-easy tip on how to roast poblanos.
Hack for "Chopping" Leafy Greens
Make easier work of chopping unruly leafy greens with this simple tip that only requires a resealable plastic bag.
The Easiest Way to Seed Hot Chiles
Stop the burn and save your fingers with this simple kitchen tip for seeding and cleaning out hot chile peppers.
How to Clean Seeds from a Pumpkin
Clean out a small cooking pumpkin or winter squash efficiently and safely with this common kitchen item.
How to Core & Seed Bell Peppers
It can be tricky to clean out bell peppers without feeling wasteful. Here's how to do it easily, and avoid losing much pepper flesh.
How to Prep Kale
Preparing greens just got a whole lot easier with this simple trick. Now there's no excuse for not eating your veggies!
Easy, Mess-Free Potato Slicing
This quick tip will save frustration and time in the kitchen. Not to mention, it may even save a few fingers!
How to Use Up Leftover Lettuce
Do you have brown lettuce in your refrigerator? Utilize your greens before they are a total loss with this recipe tip.
How to Remove Silk From Corn
With sweet corn season in full bloom, save time shucking with these simple-to-do tips that uses things already in your house or kitchen.
How to Trim Asparagus
Stop snapping and start tapping. Fresh asparagus is a treat this time of year so get the most out of each stalk with this easy tip.
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
Sautéed Radishes with orange-tarragon butter & bacon
Radishes are a member of the mustard family, so their flavor can range from mild to peppery. Sautéing them lessens their assertiveness, and marrying them with bacon and an orange-tarragon butter sauce makes for a colorful and delicious spring side dish.
Quick Sweet Potato Fries
Yes, fries can be a part of your nutrish-ish diet. These broiled sweet potato fries are a side dish that's certain to perk up your taste buds.
Creamed Greens with ham
Creamed Greens with ham is a Southern Thanksgiving side dish. The ham broth for these greens can be made the day before the big meal, and then the dish can be pulled together in minutes.
Mushroom Paté
Serve this umami-rich Mushroom Paté spread at your next celebration or holiday, and it will be gone before you know it. Cheers!
Parmesan Tomatoes
High-quality cheese and fully ripe tomatoes make all the difference in this recipe. Heirloom tomatoes have more flavor and texture, but shorter shelf lives. The key to revealing the flavor of these gems is minimal cooking. To that end, we’re dishing up these hardly broiled cheesy tomatoes.
Roasted Tomatoes Stuffed with late-summer succotash
Take advantage of a farmers’ market, a CSA, or your own garden for fresh tomatoes, corn, and beans to make these Roasted Stuffed Tomatoes a one-stop recipe. Heirloom tomatoes have more flavor and texture, and the key to revealing the flavor of these gems is minimal cooking. To that end, we’ve created this barely roasted dish of succotash-stuffed tomatoes that overflow with the bounty of summer.
Cucumber Salad
Toss together this quick and easy Cucumber Salad side dish for a refreshing accompaniment to your favorite spicy dish.
Grilled Ratatouille
Since there's tons of fresh produce available this time of year, put it to good use in Ratatouille [ra-tuh-TOO-ee], a traditional dish of simmered vegetables popular in the French region of Provence. This grilled version keeps everything fresh-tasting and complements your favorite grilled meats.
Roasted Potato Salad with garlic mayonnaise
For a new twist on potato salad, don’t skip the Roasted Potato Salad with garlic mayonnaise. Potatoes, bacon, and mayonnaise; is a match made in heaven.
Curried Cauliflower and Chickpea Salad with apples and raisins
The Curried Cauliflower and Chickpea Salad might not be a classic party side dish, but it’s divine. Rich curry flavor, with bursts of fresh apple and golden raisins, is so addicting. Bring this side to your next summer cookout and give your friends a pleasant surprise!
Carrot & Feta Salad
The variety of textures and flavors make this Carrot & Feta Salad irresistible; each bite is better than the last.
Roasted Radishes & Tops with yogurt dressing
Oh, radishes — one of spring’s first veggies to be planted, harvested, and enjoyed. But instead of eating them raw in a salad, we’re roasting them with their tops and marrying them with a yogurt-goat cheese dressing. Tender and creamy, this dish is so satisfying.