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

Zucchini “Burnt Ends” with herb butter and lemon

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 Sprout, Bacon, and Date Kebabs with honey-sage butter

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

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.

Pea & Cucumber Salad

This Pea & Cucumber salad is simple yet tasty, and perfectly evocative of spring. You can certainly use cooked fresh peas in place of thawed frozen peas.

Lemon-Orzo Salad with roasted asparagus & tomatoes

Lemon-Orzo Salad with roasted asparagus & tomatoes is one of those pasta salads that tastes great warm, at room temperature, or chilled. For a nutritious spring side dish that everyone will like, it's hard to go wrong with this one.

Sautéed Radishes with orange-tarragon butter & bacon

Radishes are a member of the mustard family, so their flavor can range from mild to peppery. Sautéing them lessens their assertiveness, and marrying them with bacon and an orange-tarragon butter sauce makes for a colorful and delicious spring side dish.

Quick Sweet Potato Fries

Yes, fries can be a part of your nutrish-ish diet. These broiled sweet potato fries are a side dish that's certain to perk up your taste buds.

Creamed Greens with ham

Creamed Greens with ham is a Southern Thanksgiving side dish. The ham broth for these greens can be made the day before the big meal, and then the dish can be pulled together in minutes.

Mushroom Paté

Serve this umami-rich Mushroom Paté spread at your next celebration or holiday, and it will be gone before you know it. Cheers!

Parmesan Tomatoes

High-quality cheese and fully ripe tomatoes make all the difference in this recipe. Heirloom tomatoes have more flavor and texture, but shorter shelf lives. The key to revealing the flavor of these gems is minimal cooking. To that end, we’re dishing up these hardly broiled cheesy tomatoes.

Roasted Tomatoes Stuffed with late-summer succotash

Take advantage of a farmers’ market, a CSA, or your own garden for fresh tomatoes, corn, and beans to make these Roasted Stuffed Tomatoes a one-stop recipe. Heirloom tomatoes have more flavor and texture, and the key to revealing the flavor of these gems is minimal cooking. To that end, we’ve created this barely roasted dish of succotash-stuffed tomatoes that overflow with the bounty of summer.

Cucumber Salad

Toss together this quick and easy Cucumber Salad side dish for a refreshing accompaniment to your favorite spicy dish.