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
Sweet Golden Potatoes Gratin
Sweet Golden Potatoes Gratin are a favorite Thanksgiving Day side dish. They can be assembled six hours before dinner. If made ahead, let gratin stand at room temp 30 minutes before baking.
Cranberry Green Beans with almonds
Cranberry Green Beans with almonds combine two beloved Thanksgiving ingredients into one simple side dish. To ensure the green beans are fresh, hot, and fine, use the time the turkey is resting to sauté them. They can be trimmed and par-cooked the day before.
Corn Pudding with butternut squash
Corn Pudding with butternut squash is a no-frills Thanksgiving side dish that can be assembled the day before (but not baked). You can substitute delicata squash for the butternut squash. And bonus, you simply need to seed and slice the delicata squash — there’s no need to peel it!
Baked Zucchini Chips
These California-style Baked Zucchini Chips are the perfect crunchy accompaniment to a big summertime sandwich, like Mexican-inspired Tortas. These chips can be made ahead and stored, covered, at room temperature.
Zucchini Noodles with roasted tomato sauce
Pasta with tomato sauce is pretty standard Italian fare. But to keep things fresher and more seasonal, use a spiralizer or mandoline to turn zucchini into “noodles”. But because zucchini can be very wet, salt it to remove excess water. That way the flavors will be more intense, not watered down.
Sauté the zucchini noodles with garlic and finish with fresh basil and Pecorino Romano. Top the noodles with a homemade sauc…
Tomato Salad with ricotta salata
It’s time to stock up on the season’s best flavors with this bright Tomato Salad with ricotta salata.
Zucchini Pie with cheesy rice crust
This Zucchini Pie with cheesy rice crust is the perfect excuse to expand your vegetable repertoire.
Green Bean Slaw with red cabbage
This Green Bean Slaw with red cabbage has all the crispy crunch of a classic slaw. And if you swap haricots verts for basic green beans, you don’t have to slice them.
Lemon-Roasted Potatoes with fresh herbs
This recipe for Lemon-Roasted Potatoes is easy as can be, and with bright lemon flavor and savory fresh herbs, these babies taste simply incredible.
Asparagus & Mushrooms with tarragon & walnuts
Simple enough for every day, but delicious enough for a special occasion, this dish is all about letting the flavors of spring shine.
Asparagus Potato Salad
In a lot of families, get-togethers are essentially feasts of comfort food, and homestyle potato salad fits right in on the buffet table. You can class it up a bit, however, by adding an uncommon ingredient — fresh asparagus. Tossed with a sour cream-based Dijon vinaigrette, and topped off with fresh sweet basil, this is one classy potato salad that everyone will eat up.
Cucumber-Yogurt Soup with fresh dill & mint
Serve a cobb salad with this cool-as-a Cucumber Yogurt Soup. Packed with fresh mint and dill, it’s a match made in heaven. This pairing creates a menu that can’t be beat!