Vegetables


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

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 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.

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!

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 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.

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.

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.

How to Keep Potatoes Fresher for Longer

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 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'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

Cauliflower Rice with parsley & lemon

Cauliflower rice isn't really rice at all, but cauliflower that's been buzzed in a food processor to resemble rice. It's a tasty, and nutritious low-carb option to rice.

Shredded Brussels Sprouts Salad

Brussels sprouts can take a while to cook if you're using whole ones, but if you're looking for a side dish that you can get on the table quickly, this one's for you.

Roasted Brussels Sprouts

Tossing and roasting Brussels sprouts with brown sugar and tangy pomegranate molasses makes for a quick and colorful side that is absolutely addictive.

Chayote Slaw

This Thai-inspired slaw is sure to mix up burger night. Packed with fresh veggies, like bean sprouts, cucumber, and chayote, then flavored with fresh herbs and a zesty sauce, this Chayote Slaw is a welcomed edition to your slaw repertoire.

Vegetable & Pita Salad

This delicious veggie salad is a quick side dish to fix on the grill. Serve as a side with any grilled meat or fish, or as a main dish for two, topped with an over-easy egg.

Asparagus Amandine

Flavored with garlic and almonds, this Asparagus Amandine is just like the green bean dish with the same name, but with tender spears of asparagus instead.

Green Beans with Leeks & Almonds

Tender, crunchy, soft, and sweet, these beans with leeks and almonds are the perfect combination of texture and flavor.

Butternut Squash Mash

This Butternut Squash Mash is as simple, and delicious, as side dishes get. With onion, applesauce, and sage in the mix, this squash side is perfect for fall.

Sautéed Swiss Chard

Swiss chard has a mild earthy flavor that's similar to beets (they're in the same family). And since the leaves are fairly tender they cook up in no time. Don't want to throw out the stalks? Dice them up and sauté them before adding the leaves to the pan.

Provençal Beans & Potatoes

This French-inspired healthy side dish is perfect for summertime.

Three Sisters Summer Salad

Raise the bar on summer vegetable salads with this quick, bright, and flavorful grilled side dish. These “sisters”, sweet corn, yellow summer squash, and green beans, are sure to be the talk of the season.

Grilled Zucchini Hummus

With just 5 ingredients, this Zucchini Hummus is bound to surprise you. Grilling the zucchini adds a charred, smoky flavor to the veggie-packed dip while the rest of the ingredients are pretty standard. This Zucchini Hummus is the perfect summer appetizer or snack!