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
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!
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.