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
Easy Artichoke Holders for Steaming
Artichokes tend to fall over in the pot when steaming, but there's an easy way to keep them upright in the pot...and with a pantry staple, too!
How to Evenly Cook Asparagus
Overcooked asparagus is a sad, mushy occasion! Here's a simple trick to ensure your steamed asparagus turns out perfectly every time.
How to Roast Cherry Tomatoes
Grape tomatoes are expensive, so if they’re a little past their prime (a bit wrinkled), don’t throw them away — roast them. Here's an easy way to do it.
How to Achieve Salad Perfection
Salad greens sometimes reject the dressing, causing it to pool in the bottom of your bowl and ruin your salad. Here's a simple tip to help the dressing cling to your greens — and add more flavor!
Don't Throw Out Those Radish Leaves!
Don’t throw out those fresh radish leaves! Instead, try adding them to salads, soups, and vegetable side dishes just as you would any green herb or greens like arugula.
How to Trim Hearty Greens
Many popular dishes now use peppery greens like collards, turnips, mustard, and chard. But trimming them can be a pain. Here's a simple and efficient way to trim the stem out of hearty greens.
How to Make Perfectly Caramelized Vegetables
Roasting vegetables can be delicious and exciting, especially if they are perfectly cooked with a caramelized crust. Here's how to make perfectly roasted, caramelized vegetables every single time.
The Secret to Perfect, Fluffy Potatoes
For mashed potatoes with more potato flavor and no sogginess, use this method for cooking your potatoes. An added benefit: the potatoes stay fluffy, even with less dairy or butter added.
How to Core Peppers
Learn how to remove the core and seeds and segment a pepper with these simple (and clean!) steps.
How to Chop Onions
Most chefs cut onions in a very specific fashion—its similar to the technique here with one difference. They make a horizontal cut into the onion halves. It puts your fingers at risk and no one’s ever given a good reason for making that extra cut—except that it’s how they were taught in culinary school. Here's an equally effective way to chop onions.
How to Keep Potatoes Fresher for Longer
Do your potatoes start sprouting before you can use them all up? Here's a quick tip to keep your potatoes fresher for longer.
How to Peel Pearl Onions
Pearl onions are about the size of a grape and have a mild flavor. They can be cooked (they are often creamed) and served as a side dish, pickled, or used as a condiment or garnish. Because they’re so small, it can be a tedious job to remove their papery skin. Here's a quick and easy way to remove the skins from pearl onions.
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
Yellow Squash Noodles & Tomato Sauce
Trade the classic pasta and serve spiralized yellow squash with a hearty tomato sauce and fresh mozzarella. It's the perfect accompaniment to this Pork Parmesan. If you happen to have an abundance of zucchini in your garden, feel free to spiralize it into noodles instead of the yellow squash.
Fresh Zoodle "Pasta" Salad
Just-picked produce makes for ultimate summer side dishes. Summer brings zucchini galore — spiralize it for a unique "pasta" zoodle salad.
Creamy Asparagus Soup with Parsley Purée
If something a bit elegant to start a meal appeals to you, look to another spring vegetable — asparagus — for a creamy, smooth-as-silk Asparagus Soup with a savory parsley purée.
Zucchini Fries
Zucchini Fries are a nice change of pace from classic french fries as a pairing with a burger, like our Pepperoni & Sausage Pizza Burgers.
Roasted Carrots & Parsnips with Tahini Dressing
Carrots are a classic winter vegetable. When paired with sweet parsnips, seasoned with warm spices, and then roasted, basic baby carrots are transformed into something really special.
Once roasted, parsnips become soft and creamy, and baby carrots become perfectly tender. Then a drizzle of a warm, yet bright, tahini sauce makes these root vegetables shine. And note, when buying baby carrots, look for the rainbow variety with the greens intact, then slightly trim them for a stunning pr…
Warm Beluga Lentil & Chard Salad
Black (beluga) lentils are the caviar of legumes. Yes, they look like caviar, but more importantly they’re nutty in flavor and take on a beautiful shine when cooked. Here, they take the main stage in this incredibly savory vegetarian side dish featuring creamy baby potatoes, crisp roasted shiitake mushrooms, and bold blue cheese.
Cream of Asparagus Soup with Sautéed Mushrooms
Simple is best when it comes to preparing this seasonal staple, asparagus. This asparagus soup shines a spotlight on the slender vegetable that’s rich, luscious, heavenly, and appetizing all in one. Make the most of each spear by blanching the tips to garnish the soup. Then simmer and purée the stalks to create a flavorful base.
Blanched Asparagus with Mousseline Sauce
The unofficial partner to asparagus is hollandaise. In keeping with tradition, this classic French mousseline sauce is simply hollandaise with whipped cream — it truly is ethereal. Drizzle it atop perfectly blanched asparagus, finish with a touch of crunch, and this side dish is spectacular.
Marinated Mushroom Salad with Grape Tomatoes
Finish a cozy meal, like our Chicken Florentine Soup, with a mushroom salad that’s the perfect tangy counterbalance.
Sweet Potato Skins with Soy Chorizo & Black Beans
Give your fans something to cheer about — make these healthy-ish appetizers for your game-day spread. Not only are they a smarter choice than the usual, but flavor is up front and center. Are loaded potato skins your thing? Not to worry. These sweet potato skins bursting with soy chorizo, spiced-up black beans, and Jack cheese aren’t to be missed.
Parsnip Soup with Roasted Parsnips
From soups to stews and sautés, these ivory-colored root vegetables were once a staple starch of the medieval diet. And while their popularity has come in and gone out of favor through the years, these sweet, earthy, and versatile roots are worth checking out. This parsnip soup has a luxuriously smooth, creamy texture, but can be considered healthy despite the addition of a bit of cream. Crunchy roasted parsnips add a nice contrasting texture and simple garnish.
Winter Root Vegetable Gratin
Take advantage of winter root vegetables, like rutabaga, potatoes, and squash, with this elegant gratin. Layers of thinly sliced veggies are baked in a flavored cream mixture with grated cheese for a decadent and hearty side dish. Baked au gratin-style, a French technique of topping (usually) cream-based dishes with a crispy, cheesy crust, this vegetable side dish is flavorful and satisfying. The key to a successful gratin is to ensure all of the vegetables are sliced to the same thickness s…