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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.


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 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!

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.

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 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.

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.

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.

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!


Can 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.


Niçoise Pasta Salad with Basil Dressing

Niçoise Pasta Salad is a quick dish that allows you to use whatever veggies your heart desires with a little pasta added to bulk up the salad and make it a little more filling. With a dairy-free, pesto-like dressing full of fresh basil, this is totally worthy of dinner salad status on your weekly meal plan.

This recipe is reprinted from A New Way to Food by Maggie Batista.

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 so they cook at the same time. One look at this bubbling, cheesy casserole fresh out of the oven, and no one will have trouble eating their veggies.

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.

Raw Bowl with Walnuts & Coconut Chips

This nutrient-packed raw salad bowl is easy to throw together and full of colors, textures, and flavors from the veggies. All of the broccoli, sweet potatoes, beets, kale, Brussels sprouts, and oranges are sure to make you feel healthy. With a simple swap of maple syrup in the honey mustard vinaigrette, this recipe could be made vegan — plus it's already gluten-free!

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.

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.

Spicy Corn Salsa

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 Can with Confidence for in-depth process and photos.

Salsa Verde

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.

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 Can with Confidence for in-depth process and photos.

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.