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
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!
How to Dry Tomatoes in the Oven
Preserve your summer tomatoes with this technique to dry in the oven—you can even preserve them in olive oil and herbs for more flavor.
Freeze Cabbage for No-Cook Cabbage Roll Prep
Want to cut down your prep time when making cabbage rolls? Follow this simple tip for a no-cook way to prepare your cabbage leaves for stuffing.
How to Freeze Fresh Ginger
If you love ginger but always end up throwing it out before using it all up, look to this tip for a way to save it.
How to Choose and Prepare Parsnips
Never cooked with a parsnip? Check out the information below on how to select and prepare them.
How to Clean & Store Mushrooms
Looking for a way to clean and prolong the life of mushrooms? Look to this simple tip.
How to Seed Jalapeños
Ditch the gloves and pull out your vegetable peeler. There's more than one way to seed a jalapeño.
Duchess Potatoes: How to Make Fancy Piped Potatoes
Add some flare to your mashed potatoes with this easy tip.
How to Easily Peel Garlic by Blanching
Peeling garlic can be a sticky, time-consuming mess. Follow this simple tip to make your life a bit easier.
How to Shred Cabbage with a Vegetable Peeler
Make easy work of thinly shredding cabbage with this quick trick that saves time and hassle.
Buy Produce in Bulk, Freeze for Later
Save money and cut down on prep time with this simple tip for buying and storing produce in bulk.
Easy Vegetable Stock Starter
Rather than throwing out the liquid left after steaming vegetables, put it to good use in this flavorful and healthy 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
Summer Squash Gratin
Just because you’re assigned “vegetables” for the potluck doesn’t mean your contribution can’t be a hit! Bring this gratin side dish starring fresh yellow squash and zucchini. Enhanced with Parmesan, sage, and cayenne, the flavor is good through and through. Still, everyone’s favorite part will inevitably be the toasted topping, so use a larger-than-necessary dish for more surface area, ensuring there’s plenty in every serving.
Grilled Green Beans
Foil pouches are a great way to get perfectly steamed, crisp-tender vegetables. This quick and easy side dish grills right alongside the rest of the meal.
Grilled Parmesan Asparagus
A side of asparagus tossed with olive oil, salt, and black pepper, then quickly grilled, proves that even the simplest recipes can be sophisticated.
Cool Broccoli Salad with Lemon-Buttermilk Dressing
Broccoli salad is classic picnic fare. This version has a cooling and bright lemon-buttermilk dressing, golden raisins, and sunflower seeds for crunch.
Asparagus with Rémoulade
If you take your party on the road, these spears are just as delicious served at room temperature, but keep the sauce chilled. Rémoulade [ray-muh-LAHD] is a classic French mayonnaise-based sauce that’s particularly good with crab cakes.
Cauliflower Crunch Salad
Toss crisp cauliflower and carrots with a jazzed-up ranch dressing, top with crunchy, salty cashews and bacon, and what do you get? The best side dish to serve at picnics and potlucks.
Quick Dill Pickles
Don't limit yourself to pickling just cucumbers — any of your favorite (or most plentiful) vegetables are prime for pickling — cauliflower, okra, asparagus, summer squash, carrots, to name a few — just keep in mind, thinner-skinned produce like cucumbers, zucchini, and corn work best. Learn more about How to Make Quick Pickles here.
Roasted Vegetable Salad
Roast a plethora of vegetables and top with a herbs, a red wine vinaigrette, and goat cheese for a colorful veggie-focused side dish.
Squash Ribbon Salad with fennel & chives
To keep things on the light and summery side, Squash Ribbon Salad with fennel & chives makes a great side dish for grilled fish or meat.
Creamy Avocado Hominy Salad
Hominy is a whole grain that provides some health benefits — it’s low in fat, has a good amount of fiber, and is cholesterol-free.
Creamed Peas & Carrots with pearl onions
Complete this colorful holiday spread with a slew of full-flavored side dishes. Start with a medley of vegetables in a delicious cream sauce. It feels fresh, but is far more satisfying than steamed veggies.
Quick-Pickled Vegetables
The sweetness of these Quick-Pickled Vegetables complements the Nashville Hot Fried Hens perfectly. Try them on the side with other spicy fried or barbecue dishes, too.