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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.
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.
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.
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.
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.
Utilize the grill while it's hot and cook up a tender ear of corn without charring the sweet yellow kernels.
Keep dishes from getting soggy with this quick and easy tip for eliminating excess liquid from sauerkraut.
No need for knives and cutting boards. Check out this no muss, no fuss way to cut canned tomatoes in no time.
Here's a simple, fuss-free way to keep your frozen peas and other vegetables from becoming big icy clumps.
Instead of brushing the dirt off of the individual mushrooms, here's a way to easily wash them.
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.
Looking for an easy way to slice vegetables and get professional looking results? See how to cut slices of uniform thickness.
Roasting garlic brings out its mellow sweet side and reduces its pungency. Roast garlic perfectly using this tip.
Hard winter squashes can be a challenge to cut. Here's a quick way to slice through them like butter.
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.
Nobody likes soggy-tipped asparagus. Keep your spears fresher longer with this quick and simple tip.
Working with a head of fresh cabbage can be slightly intimidating, but fear no more — here’s what to do.
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.
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.
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.
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.
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.
For an easy, detailed guide on how to make from-scratch quick dill pickles, look no further.
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Instead of mashed potatoes, go a more nutrish-ish route with Puréed Parsnips and Apples. They’re simply divine. Plus, there’s no need to peel your apples, which means you get a little more fiber.
Don’t peas just scream spring? Prepared this Greek-style way, they’re so comforting, sort of like creamed peas, but with good-for-you olive oil instead of cream. Dill and sugar snap peas add a welcome element of freshness, too.
Whether served as a side dish or even as a popable appetizer, Sorghum-Glazed Cauliflower Bites from Anne Byrn's Skillet Love are sweet, crunchy, and flavorful. The glaze coats the beautifully browned roasted cauliflower bites, making them even more delightful. Not a fan of cauliflower? Try this recipe with broccoli instead.
Rounding out a holiday meal with sides that are simple, yet sensational, is especially warranted when the main course is truly the center of attention. Glazed Carrots & Brussels Sprouts add a touch of sweetness. These sweet and savory veggies are a Christmas side dish that will ensure everyone eats their helping of vegetables.
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 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 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!
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.
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…
It’s time to stock up on the season’s best flavors with this bright Tomato Salad with ricotta salata.
This Zucchini Pie with cheesy rice crust is the perfect excuse to expand your vegetable repertoire.
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.