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
Freeze Fresh Spinach for Quick Chopping
Freeze fresh spinach instead of buying frozen cooked spinach. The fresh flavor remains, and it's easy to prep when you need it—plus clean up is non-existent!
How to Dry Tomatoes in the Oven
Preserve your summer tomatoes with this technique to dry in the oven—you can even preserve them in olive oil and herbs for more flavor.
Freeze Cabbage for No-Cook Cabbage Roll Prep
Want to cut down your prep time when making cabbage rolls? Follow this simple tip for a no-cook way to prepare your cabbage leaves for stuffing.
How to Freeze Fresh Ginger
If you love ginger but always end up throwing it out before using it all up, look to this tip for a way to save it.
How to Choose and Prepare Parsnips
Never cooked with a parsnip? Check out the information below on how to select and prepare them.
How to Clean & Store Mushrooms
Looking for a way to clean and prolong the life of mushrooms? Look to this simple tip.
How to Seed Jalapeños
Ditch the gloves and pull out your vegetable peeler. There's more than one way to seed a jalapeño.
Duchess Potatoes: How to Make Fancy Piped Potatoes
Add some flare to your mashed potatoes with this easy tip.
How to Easily Peel Garlic by Blanching
Peeling garlic can be a sticky, time-consuming mess. Follow this simple tip to make your life a bit easier.
How to Shred Cabbage with a Vegetable Peeler
Make easy work of thinly shredding cabbage with this quick trick that saves time and hassle.
Buy Produce in Bulk, Freeze for Later
Save money and cut down on prep time with this simple tip for buying and storing produce in bulk.
Easy Vegetable Stock Starter
Rather than throwing out the liquid left after steaming vegetables, put it to good use in this flavorful and healthy trick!
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
Smoky Grilled Vegetables
Don’t forget the Smoky Grilled Vegetables for your Cinco de Mayo grill-out, or parrillada. The grilled veggies and smoky almonds really make this dish simply irresistible.
Hominy Pinto Bake with bacon & cheese
Cheesy-rich hominy and refried beans add a familiar but surprising addition to the grill-out or parrillada for your Cinco de Mayo celebration.
Sumac Salad
Sumac is a popular ingredient in the Middle East. It has fruity and tart flavor and is used as a flavor enhancer like we use salt in the U.S.
Chef Dhuha grew up in the kitchen helping her mom cook for their family of seven in Baghdad. And Dhuha’s mom was a bit of a perfectionist when it came to kibbeh. It took Dhuha 15 attempts until her kibbeh were deemed passable by her mom.
Recipe by Chef Dhuha of Iraq, via Kitchens Without B…
Pan-Roasted Brussels Sprouts with honey-balsamic glaze
Our fantastic honey-balsamic glazed Brussels sprouts are “roasted” on the stovetop so the oven can be freed up to bake any other recipes that fill out your family’s own holiday meal traditions.
Roasted Brussels Sprouts & Green Bean Casserole
One way to get your family to eat their vegetables — roast them and top with a Parmesan sauce. You can also swap the veggies to be all green beans or Brussels sprouts. Either way, this casserole is simply divine.
Let’s be honest — the real showstoppers gracing the dinner table during the holidays are the side dishes. With just a few ingredients, and a little time, you’ll be serving some of the best recipes ever.
Grilled Summer Squash with feta & mint
Grilled summer squash simply tossed with an easy lemon vinaigrette, feta, and mint makes for a perfect end-of-summer side dish. Try it with our mouthwatering Garlic-Rubbed Country-Style Ribs.
Garlicky Zucchini Noodles
Up your veggie quota with a simple side dish of garlicky “zoodles”. A spiralizer makes quick and easy work of cutting the zucchini into“noodles”. Or use a mandoline with a julienne blade, slicing lengthwise.
Baked Sweet Potato Chips
Sweet, savory, and crispy, these chips are so addicting, you won’t be able to stop at just one handful.
Quick Ratatouille
A popular Provençal dish, ratatouille [ra-tuh-TOO-ee] blends and simmers eggplant, tomatoes, zucchini, and more into a delectable stew-like concoction. With protein and fiber-rich chickpeas added, this becomes an even better meatless meal.
Cauliflower Steaks with Pesto
When you want to sink your teeth into a steak — but you’re looking for something a little different — try these cheesy cauliflower steaks. They are certainly simple, but oh-so hearty and down-right delicious, too. They're made even quicker by using store-bought pesto.
Chinese Eggplant with Ginger Sauce
With its smooth, glossy skin and meaty texture, eggplant is used in cooking preparations worldwide. Stop in China for an aromatic eggplant side dish simmered in a fresh ginger sauce. It’s worth seeking out Asian (also called Japanese) eggplant for its tender flesh, but common (or globe) eggplant works in a pinch. And while sweet basil can stand in for Thai basil, it simply won’t taste the same. Lastly, to make this vegetarian, just swap vegetable broth for chicken.
Italian Pasta Salad with Garlic-Oregano Vinaigrette
There’s no better time to bust out all your side dish recipes than summer, when there’s an outdoor party or potluck practically every weekend. But if you’re looking for some fresh ideas, stop sifting through your old recipe cards. You’ve hit pay dirt with this creative, family-friendly, and super-flavorful pasta salad.
Pasta salad is always welcome at a party, but if you want to give it an upgrade, go with chunky veggies, Pecorino cheese, and a generous amount of Italian vinaigrette t…