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 Freeze Mushrooms
Believe it or not, raw mushrooms can be frozen! If you can't seem to use up fresh mushrooms before they go bad, stop wasting and start saving with this tip for freezing.
How to Revive and Reuse Leftover Vegetables
Don't let that leftover vegetable tray go to waste. Make the most of the veggies with these creative ideas!
An Easy Trick for Making Homemade Broth
Homemade broth ups the flavor ante in any recipe that calls for broth, making it is easy with this tip!
How To Seed Squash
Seeding squash can be a messy task. Not anymore with this quick tip that uses a unique kitchen tool.
How to Easily Peel Garlic Without Smashing
Stop the constant battle of separating and peeling garlic cloves with this simple test kitchen-approved tip!
How to Revive Limp Celery
Limp celery isn't hopeless, save your stalks and crisp them up with this simple and easy-to-do tip.
How to Safely Slice Chiles
Avoid getting potent spice from chiles on your fingers while chopping with this simple kitchen hack.
How to Make Herb-Minced Garlic
Mincing garlic is a common kitchen job, but make it easier, and less messy with this tasty tip.
An Easy Hack for Thawing Meat
Find yourself in a pinch with frozen meat and dinner closing in? Use this tip to speed up thawing time!
How to Freeze Zucchini
Zucchini seem endless in the summer, but come winter they're pretty sparse. Follow this tip for zucchini all year long.
The Best Way to Store Fresh Spinach
Don't let fresh spinach go to waste anymore with these tips on how to best store your leafy greens.
A Simple Hack to Remove and Drain Capers
Brined capers are a pain to remove and measure—the jar opening is just too narrow for a spoon to fit inside. Get capers out of the jar without dumping out all of their brining liquid with this simple 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
Smoked Slaw
If you're looking for a unique coleslaw recipe, don't stop at just smoking meat when there’s space on the grate to try other things. Add a head of cabbage to the smoker and transform your coleslaw into a smoky, spicy side dish. The smoke permeates this tasty side dish recipe and rounds out any grilling menu.
Greek Stuffed Tomatoes
With farmers’ markets, roadside stands, and gardens overflowing with ripe tomatoes, this side dish recipe helps take the guesswork out of what to do with this season’s crop. Stuffed tomatoes might seem mundane, but these beauties are anything but that. Big, seasonal tomatoes brimming with fresh ingredients and bright, zippy Greek flavors.
Pimento-Cheese Butter
This compound butter recipe incorporates the flavors of the Southern staple, pimento cheese, into a make-ahead butter for grilled corn. In the summer, there's nothing like corn on the cob from the grill, slathered with this butter. But don't limit yourself-try this pimento-cheese butter on baked potatoes or roasted vegetables.
Grilled Summer Squash with Basil Oil
Grilled summer squash gets a fresh herbaceous boost from a homemade basil oil in this easy side dish. Throw it on the grill with fish and your "summer on a plate" dinner can be on the table in 15 minutes. Don’t pitch any leftover basil oil — it tastes great drizzled over pasta, garlic bread, or grilled shrimp.
Creamed Mustard Greens
If you're looking for a Southern-inspired side dish to accompany any grilled meats, look no further than this recipe for creamed mustard greens. Eating your greens is a lot easier when they are cooked until tender, then coated with a simple velvety cream sauce.
Smoky Tomato Sauce
This hickory-smoked tomato sauce is a seasoned step up from classic marinara. This is an all-purpose sauce that picks up a smoky flavor and aroma from the wood chips. Try it with any recipe calling for tomato sauce.
Pinto Bean Salad with Lemon-Garlic Vinaigrette
A simple bean salad with radishes and corn freshens up the meal. With all the crunch and flavor, you’ll find yourself reaching for more.
Orzo & Summer Squash with Ranch Dressing
For an easy summer side dish, combine orzo pasta and summer squash with creamy ranch dressing.
As an excellent source of manganese and a good source of vitamin C, summer squash provides antioxidant nutrients. And when it comes to your eyes, don’t just think carrots — summer squash promotes eye health, too.
Butter Bean Salad with Herb Vinaigrette
Butter beans are an underutilized bean in the kitchen. They're creamy and neutral, the perfect pairing for a zesty herb vinaigrette in this side salad.
Warm Vegetable Salad
Round out a steak menu with a hearty, warm roasted potato, green bean, and tomato salad. Its simple yet elegant flavors pair well with the steak and won’t disappoint.This isn’t the same old tossed salad — it’s warm, hearty, and fresh. And it will quickly be added to your weeknight rotation.
Haricots Verts with Lemon & Apricots
French for green beans, haricots verts tend to be smaller and sweeter than regular green beans, plus they have no strings to remove. This is a great side dish for a light fish dinner.
Cheesy Broccoli-Cauliflower Casserole with Rye Crumb Topping
Everyone has that favorite dish — the one we wait in anticipation for all year because it only graces the table that one special day. This variation on the traditional broccoli-rice casserole adds cheese and cauliflower to the mix, along with a rye crumb topping.