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 Buy & Store Garlic in Bulk
Can't get enough of those warehouse store deals? Here's how to make sure at least one bulk item doesn't go to waste.
All About Tofu
Not all tofu is created equal, and it's more versatile than you think. Here are the types you'll find and how to use them.
How to Easily Butter Sweet Corn
Cut down on the mess of buttering sweet corn with this tip. It's quick, easy, and fun for cooks of all ages!
How to Refresh Cauliflower With Brown Spots
Don't toss all your cauliflower for a few brown spots on the outside — here's how to quickly and easily remove them.
How to Prepare Asparagus
These basic steps ensure your asparagus is prepped and ready for whatever way you prefer to serve it.
All About Ginger
Ginger is a favorite flavor all over the world, and for good reason. Here's what you need to know about selecting and using it.
Natural Cutting Board Cleaner to Remove Stains
Have trouble getting rid of stubborn stains left by certain foods (such as beets)? Here's an unbelievably simple trick!
Tip for Stain-Free Cutting Boards
Beets and other dark, juicy foods can leave stains behind on cutting boards. Here's how to prevent that from happening.
Have "Instant" Mashed Potatoes by Freezing Leftovers
Mashed potatoes keep OK in the fridge, but to make them last longer and so you can enjoy some any time, here's what to do.
All About Hominy
You may have heard of hominy, but do you know how it's made? Here's a quick rundown on the puffy corn kernel.
Cut Onions Safely by Using Corn Holders
It can be challenging to keep hold of an onion when slicing and dicing. Here's a simple way to get a better grip.
How to Properly Store Spinach to Keep it Fresher, Longer
A couple bad spinach leaves can ruin the whole bag. Here's how to store it to keep the leaves crisp and fresh longer.
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.
Deals
There are no deals currently tagged as relating to the term "Vegetables".
Recipes
Parsnip Purée with apples
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.
Ladera Peas with dill and pecorino
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.
Sorghum-Glazed Cauliflower Bites
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.
Glazed Carrots and Brussels Sprouts with mustard & brown sugar
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
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.