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
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…
Mushroom Ragoût with Vol-au-Vents
To complement a soup and salad, complete the meal with a savory vegetarian mushroom ragoût served in vols-au-vent [vawls-oh-VAHN], a fancy name for puff pastry boxes. You can make the pastries a day in advance and store them in an airtight container to keep them crisp, then fill them with the brandy-laced mushrooms for the perfect way to wake up your taste buds.
Roasted Mushrooms
These Roasted Mushrooms are a downright delicious side dish. Roasting just happens to be the best method for cooking funghi, too, especially for a large group.
Fennel & Apple Salad with Roasted Beets
If you’re not a fan of beets, this salad with fennel and apples just might change your mind. Roasting completely transforms beets’ earthy flavor into something so much sweeter. Just be careful when you’re handling beets — they turn everything a magenta color.
Colcannon with Kale & Cheddar
Potatoes are an absolute must with a roast and sauce. But these, with cabbage, kale, and Cheddar are anything but ordinary. Similar to mashed potatoes, colcannon is a much loved Irish favorite. This recipe includes kale for outstanding color and Cheddar for cheesy flavor.
Fondant Potatoes & Brussels Sprouts with Velvety Pan Sauce
Your holiday meal deserves some classic and uptown side dishes. The Fondant Potatoes aren’t covered in icing, as their name might imply, but are cooked with deglazed fond, which are the bits left in the pan from browning meat. Rounding out the dinner, almost literally, are Brussels sprouts — they’re cooked right alongside the potatoes — and with all the juices left in the pan, a silky sauce is created.
Roasted Vegetable Mélange
Complete any quick and easy meal with a trio of roasted vegetables — Brussels sprouts, butternut squash, and red onions. Not only do they make a bold presentation, their flavors balance the sweet sauce. Aside from the initial ingredient prep, this side dish is mostly hands-off, giving you time to bring the rest of your dinner together.
Everything Bagel Cauliflower with Herbed Cream Cheese
If you still aren’t convinced of cauliflower’s versatility yet, you will be now. Based on the flavors of an everything bagel, this whole-roasted head of cauliflower delivers the works with its flavor and presentation, plus it handily feeds a crowd. Then all this head needs is an herbed goat and cream cheese dip to complete the bagel shop theme.
Maple-Glazed Delicata Squash with Farro & Arugula
Delicata squash is said to have a taste that’s a cross between butternut squash and sweet potatoes. A winter squash, it’s a very good source of fiber, many vitamins and minerals, and has antioxidant and anti-inflammatory properties. Here, paired with farro and arugula, you have a quick and hearty vegan side dish for a fall or winter dinner.