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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.
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.
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.
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.
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.
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!
Overcooked asparagus is a sad, mushy occasion! Here's a simple trick to ensure your steamed asparagus turns out perfectly every time.
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!
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 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.
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.
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.
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.
Learn how to remove the core and seeds and segment a pepper with these simple (and clean!) steps.
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.
Do your potatoes start sprouting before you can use them all up? Here's a quick tip to keep your potatoes fresher for longer.
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!
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.
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.
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.
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.
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.
For an easy, detailed guide on how to make from-scratch quick dill pickles, look no further.
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Looking for the perfect vegetable side dish? Carrots & Sprouts roasted with herbs and garlic and tossed with a sweet Dijon dressing make a wonderful accompaniment to just about any entrée.
Move over, creamed spinach: Creamed Swiss Chard is our new favorite way to serve greens at the holiday table. Bacon, garlic and cheese add flavor, while the greens provide excellent color and texture.
You might be a little reluctant to give up traditional mashed potatoes in favor of Mashed Cauliflower for your holiday celebration, but with plenty of garlic, Asiago cheese, and luscious brown butter, this recipe is every bit as satisfying.
Marvelous Gruyère plays off of the sweet, autumn-y flavors of squash and sage in this Butternut Squash Gratin. We used fresh squash, but you can substitute previously frozen cubes instead to make this dish easy as pie.
Meant as a quick appetizer, this Bloomin' Maitake with smoky aioli
recipe easily scales up, and trust us,
you’ll be glad about that. Maitake mushrooms, aka Hen of the
Woods, are known as “dancing mushrooms”
in Japanese. One of the most coveted forageable mushrooms, they have a woodsy and rich
yet subtle and mild flavor.
Mung Bean Pancakes can be a tasty addition to your Korean spread, or serve as a meal unto themselves. Adding the optional ground pork will up the protein content.
Glazed Lotus Roots are a salty, sweet, crunchy banchan side dish essential to any Korean spread.
Air-fryer carrot “fries” feature black pepper in a much more familiar
supporting role contrasting the sweet, warm spices of cinnamon
and ginger with a bit of spice heat.
Air-Fryer Avocado Fries add a crunchy and
creamy element to any meal — they’re simply irresistible, and good for you, to boot.
With everyone’s garden yielding scads
of zucchini, Steven Raichlen’s Zucchini “Burnt Ends”
with herb butter and lemon is a no-brainer.
Thin zucchini ribbons are woven onto skewers, with
a hefty dousing of herbed butter, and are grilled to
perfection — this recipe transforms the somewhat
boring veggie into a hard-to-resist side dish.
Brussels sprouts, bacon, dates, and honey-sage
butter unite for some killer kebabs from Steven Raichlen’s
latest cookbook, How to Grill Vegetables. Who
would have thought threading these bold-flavored
ingredients together would be SO good? It’s a
perfect, unlikely combination that just works.
Broccolini in the Style of Thai Satay from Steven Raichlen’s
latest cookbook, How to Grill Vegetables is out-of-this-world good. The creamy curry spiced Thai
peanut sauce, peanuts, and crispy shallots have
the power to convert those who think they don’t
like broccolini into fans. This recipe also works
great with asparagus.