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 Clean Leeks
Leeks can be challenging to clean, especially if you want to keep the leek in tact. Use this tip to do both!
How to Wash Salad Greens Without a Salad Spinner
This quick tip makes eating your greens easier and cleaner. Now there's really no reason to skip the greens!
How to Roast Poblanos
If you're looking to get that smoky flavor of roasted peppers, check out this quick-and-easy tip on how to roast poblanos.
Hack for "Chopping" Leafy Greens
Make easier work of chopping unruly leafy greens with this simple tip that only requires a resealable plastic bag.
The Easiest Way to Seed Hot Chiles
Stop the burn and save your fingers with this simple kitchen tip for seeding and cleaning out hot chile peppers.
How to Clean Seeds from a Pumpkin
Clean out a small cooking pumpkin or winter squash efficiently and safely with this common kitchen item.
How to Core & Seed Bell Peppers
It can be tricky to clean out bell peppers without feeling wasteful. Here's how to do it easily, and avoid losing much pepper flesh.
How to Prep Kale
Preparing greens just got a whole lot easier with this simple trick. Now there's no excuse for not eating your veggies!
Easy, Mess-Free Potato Slicing
This quick tip will save frustration and time in the kitchen. Not to mention, it may even save a few fingers!
How to Use Up Leftover Lettuce
Do you have brown lettuce in your refrigerator? Utilize your greens before they are a total loss with this recipe tip.
How to Remove Silk From Corn
With sweet corn season in full bloom, save time shucking with these simple-to-do tips that uses things already in your house or kitchen.
How to Trim Asparagus
Stop snapping and start tapping. Fresh asparagus is a treat this time of year so get the most out of each stalk with this easy tip.
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
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…
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.