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
Freeze Fresh Spinach for Quick Chopping
Freeze fresh spinach instead of buying frozen cooked spinach. The fresh flavor remains, and it's easy to prep when you need it—plus clean up is non-existent!
How to Dry Tomatoes in the Oven
Preserve your summer tomatoes with this technique to dry in the oven—you can even preserve them in olive oil and herbs for more flavor.
Freeze Cabbage for No-Cook Cabbage Roll Prep
Want to cut down your prep time when making cabbage rolls? Follow this simple tip for a no-cook way to prepare your cabbage leaves for stuffing.
How to Freeze Fresh Ginger
If you love ginger but always end up throwing it out before using it all up, look to this tip for a way to save it.
How to Choose and Prepare Parsnips
Never cooked with a parsnip? Check out the information below on how to select and prepare them.
How to Clean & Store Mushrooms
Looking for a way to clean and prolong the life of mushrooms? Look to this simple tip.
How to Seed Jalapeños
Ditch the gloves and pull out your vegetable peeler. There's more than one way to seed a jalapeño.
Duchess Potatoes: How to Make Fancy Piped Potatoes
Add some flare to your mashed potatoes with this easy tip.
How to Easily Peel Garlic by Blanching
Peeling garlic can be a sticky, time-consuming mess. Follow this simple tip to make your life a bit easier.
How to Shred Cabbage with a Vegetable Peeler
Make easy work of thinly shredding cabbage with this quick trick that saves time and hassle.
Buy Produce in Bulk, Freeze for Later
Save money and cut down on prep time with this simple tip for buying and storing produce in bulk.
Easy Vegetable Stock Starter
Rather than throwing out the liquid left after steaming vegetables, put it to good use in this flavorful and healthy trick!
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
Garden Fresh Salsa
Tomato season is ending, so take advantage of your vine-ripened beauties through the process of canning this classic Garden-Fresh Salsa. We’re not going to tell you that canning is a walk in the park. Canning does take a lot of prep work and time, but in the end you’ll reap the benefits of your garden all year long.
Refer to the article
Preserve your summer tomatoes and fresh sweet corn by making this spicy corn salsa. Perfect for chip-dipping, topping salads and tacos, this homemade salsa recipe takes full advantage of summer's bounty. Canning does take a lot of prep work and time, but in the end you’ll reap the benefits of your garden all year long. Refer to the article
Homemade salsa verde is a tangy, bright Mexican salsa, made from tomatillos, onions, chile peppers, garlic, and cilantro. It makes an ideal pairing for rich meats and on enchiladas, tacos, and chips. Refer to the article Can with Confidence for in-depth process and photos.
Spicy Corn Salsa
Salsa Verde
Parmesan-Ranch Green Beans
Crisp green beans are easily elevated with just a few simple ingredients, like good ol' ranch dressing and Parmesan cheese. This side dish recipe is quick and easy, perfect for weeknight dinners.
Potato Salad with Green Beans & Tomatoes
Trade the traditional mayo-laden, heavy potato salads for this fresher, veggie-packed option. The dressing is more of a vinaigrette, but you can still add a little mayonnaise if you like a creamy dressing.
Maque Choux with Edamame & Sherry
Originally introduced by local Indians, maque choux [mock shoo] has evolved into a spicy (and addictive) New Orleans creamed corn dish. With the addition of bacon, edamame, and sherry, this is a unique take on the classic side dish.
Cilantro-Lime Sweet Corn
There’s no better time to treat yourself to an ear of sweet corn as a side dish to our Crab Salad Lettuce Wraps. Flavorful as is, corn on the cob just needs a quick herb butter slathered on to make it complete.
Sweet Onion Jam
Vidalia, Walla Walla, and Maui onions, to name a few, have a short availability season, but it’s a sweet one. And with the season in full swing right now, take advantage of them while you can. In the case of onion jam, the onions become even sweeter as they cook down. This recipe is flexible because you can make either a white or a red wine version — both are equally delicious. Serve jam with cheese, as a spread on sandwiches or as a topping for meats.
Roasted Beet, Eggplant & Tofu Salad
Meatless doesn't mean that your meal won't be satisfying. This one-pan Roasted Beet, Eggplant & Tofu Salad is one soul-satisfying vegan side dish. Both hearty and comforting, this recipe is perfect for when the weather just starts to turn chilly. Simply add loads of veggies, like mellow golden beets, eggplant, green beans, red onion and baby kale, in a Dijon-white wine vinaigrette. And crispy tofu adds some heft and protein.
Four-Bean Salad
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 Four-Bean Salad. No one is a stranger to the multi-bean salads. And this one, with four types of beans, a slightly sweet sherry vinaigrette, and fresh celery, parsley, and shallot makes a super-simple salad.
Grilled Corn with Cilantro-Mint Butter
Grilled sweet corn is always good, but topped with the brightly-flavored herb compound butter, it’s simply superb.
Chilled Tomato Soup
In the heat of summer, there's nothing quite as refreshing as chilled soup. With tomatoes, cucumber, aromatics, and the surprise addition of orange to brighten the flavor. Greek yogurt is blended in at the end to make this soup luxuriously creamy. The bonus part of this recipe: you can make it year-round with canned tomatoes because sometimes you need a whisper of summer in the dead of winter.
This recipe is reprinted with permission from Prev
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