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.
Deals
There are no deals currently tagged as relating to the term "Vegetables".
Recipes
Farro and Chickpea Salad with basil-mint vinaigrette
Farro and Chickpea Salad is simple, refreshing, and adaptable. Prefer a different grain? Swap it in.
Twice-Baked Honey Sweet Potatoes with honey pecans & bacon
Twice-Baked Honey Sweet Potatoes are out of this world. And the pecan & bacon topper is amazing on its own — you won’t need it all for the taters, but you’ll want to snack on the extra!
Squash and Cranberry Sauté
Savory, sweet, and slightly tart Squash and Cranberry Sauté rounds out your holiday menu. This side dish truly is one that tastes as good as it looks.
Roasted Carrots & Sprouts
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.
Creamed Swiss Chard with bacon
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.
Mashed Cauliflower with brown butter
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.
Butternut Squash Gratin
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.
Bloomin' Maitake with smoky aioli
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 with dipping sauce
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 Root
Glazed Lotus Roots are a salty, sweet, crunchy banchan side dish essential to any Korean spread.
Air Fryer Carrot Fries with bacon & maple
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 with chipotle yogurt sauce
Air-Fryer Avocado Fries add a crunchy and creamy element to any meal — they’re simply irresistible, and good for you, to boot.