Vegetable
How to Kohlrabi Like a Rockstar
Kohlrabi: your new do-it-all vegetable.
That Blue Garlic Is A-Okay
And is it safe to eat it?
5 Stir-Ins That Make Canned Baked Beans Taste Homemade
Don't have time to simmer a pot of beans all day? That doesn't mean you can't add a boost of flavor to the canned version.
4 Greens You Need to Add to Your Salad Bowl
Salad greens can be so much more than just green.
How to Keep Lettuce Looking Lively
Keep the crunch as long as possible.
If You're Keeping These in the Fridge, Stop
Not everything likes to be left out in the cold.
Roasted Curried Apple Potato Salad
This antioxidant-and fiber-packed salad is a perfect side for your summer dinner and spring brunches. With the fragrant addition of caraway seeds and curry powder, you'll be in anti-inflammatory (and flavor) heaven.
Chipotle Salmon Burger
This delicious omega-3, brain-boosting salmon burger is the tastiest way to have it all. Made from simple canned salmon (nothing fancy!), this is a budget-friendly way to enjoy all of the nutritional benefits salmon has to offer. The Creamy Chive Sauce is like a more-delicious version of tartar sauce—and pairs perfectly with any type of fish.
Dark Chocolate Avocado Brownies
These vegan brownies took at least thirty rounds of serious test-kitchen madness (not kidding!). When we finally said, okay, okay, moist and crumbly and chocolatey and delicious, we gave in. I used flaxseed meal and warm water to create a binder that replaces the need for egg. These egg-free, gluten-free, dairy-free, guilt-free brownies are some of the best you will ever taste! They will crumble a bit more than regular brownies, so beware of crumbs!
Lettuce Cups with Pork and Quinoa in Peanut Sauce
This Asian-inspired recipe contains ground pork and a velvety peanut sauce (made with the very same peanut butter that you use to make PB&J sandwiches when no one's looking) accentuated with sharp ginger, lime juice, and fresh herbs. Wrapped up in crispy lettuce, these cups can be eaten like tacos.
How to Pickle Everything
The easiest way to preserve summer’s flavors? Quick pickle them.
Basic Quick Pickle Brine
We kept this basic pickle brine simple so it can be used with virtually any vegetable. For more flavor punch, swap in different vinegars or add additional spices.
Ember-Roasted Corn and Leeks
No soaking, husking, or silking required: The corn cobs will slip right out of their husks when cooked.
Spicy Garlic Pickles
These spicy pickles pack a mean punch. Toss them into salads for a sharp bite or use them as a fun garnish on your weekend Bloody Marys. This brine is also great with green beans or asparagus.