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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.


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.

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.

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.

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.