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.
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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…