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 Keep Mashed Potatoes Warm
This traditional way to keep potatoes warm still works just as well as it did 50 years ago. Give it a try!
An Easy Way to Seed Hot Chiles
Vegetable peelers aren't just for peeling — here are a couple ways to use another part of the handy little tool.
How to Easily Peel Shallots
Stop struggling with stubborn skins and use this no-fuss method for peeling shallots and onions quickly and easily.
How to Safely Dice an Avocado
The soft, buttery texture of ripe avocado can make it difficult to work with. So dice it up while it's still in the skin, instead!
How to Husk Tomatillos
Tomatillos are versatile and easy to cook with. A papery husk is all that stands between you and this sweet-tart fruit.
How to Prepare Potatoes Ahead and Keep Peeled Potatoes From Browning
These simple tips makes it easy to prepare potatoes ahead, by keeping them as fresh and white as when you peeled them!
How to Properly Store Romaine Lettuce
Make a mental note of this quick idea — it's a good way to maximize refrigerator space. Plus, it keeps lettuce fresher!
Rice Your Avocados for Perfectly Smooth Guacamole
Is guacamole on the menu for your fiesta? Here's a trick that provides the perfect texture ... plus a quick bonus recipe for perfect creamy guacamole!
How to Peel Ginger
Waste not! Put down that vegetable peeler and take out the silverware to get rid of pesky ginger skin without losing any ginger.
How to Peel Lots of Garlic at the Same Time
Sometimes peeling garlic is a messy and difficult job. Make things easier (cleanup's a breeze!) with this quick tip.
All About Tomatillos
Chances are tomatillos aren't your go-to ingredient or you don't use them often. Learn all about the berries with our tip.
How to Seed Tomatoes
Love tomatoes but hate seeding them? Here’s a tip for doing it quickly and efficiently.
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.