In the Kitchen
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Making the Most of Garlic
Freshly harvested or cured and stored, garlic shines in the kitchen.
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Stuffed Vegetables
Savory fillings turn garden produce into something spectacular. And the basic technique for making stuffed onions, tomatores, peppers, and squash is surprisingly straightforward.
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Classic Apples for Classic American Pie
Make the ultimate apple pie with antique apples.
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Granitas Capture the Flavors of Summer
Make refreshing fruit ices from your garden berries and fruit.
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Wet and Wild Watermelon
Ideas for using watermelon include a smoothie, a salad, and a relish.
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A Salad Is Better When Served with Vinaigrette and Croutons in a Wooden Bowl
Ken Haedrich reveals his recipe for his favorite vinaigrette, looks at the simple art of making croutons, and considers the pleasures of wooden salad bowls.
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With Fava Beans, to Peel or Not to Peel Is the Question
Fava lovers debate whether removing the skins improves flavor and texture. Try them both ways and decide for yourself.
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When the Salad Makes Supper
An artful blend of ingredients yields easy summertime meals.
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Tasty Grapes Can Enhance Your Cooking
With grapes, simple is better. But that doesn't mean that they can't be used in dishes from salsa to salads.
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Mexican Ways with Zucchini
Chef Rick Bayless shows how zesty seasonings transform the fruit and flowers of zucchini into flavorful dishes.
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Mandolines: Music to the Cook's Ear
Ken Haedrich test drives three models of mandolines and discusses the pros and cons of each.
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Lemon Herbs Lend a Light Touch to Food
How to use and store lemon verbena, balm, basil, thyme and lemongrass.
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Roast Beets for Sweetness
Roasting beets gives them a sweeter, richer, and deeper flavor than boiling does.
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Cooking with Corn
Deft handling in the kitchen keeps this summer treat sweet and tender.
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Cooking Tames Sage's Flavor
With long cooking, sage's assertive raw taste mellows, and it bumps up the flavor of starchy foods and mild meats. Briefly cooked, sage stands up well to more aggressive flavors.
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Melon Deserves Proper Treatment
If you can avoid the temptation of eating ripe melons right out of the field, try these ideas.
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Cooking with Rhubarb
There are many other ways to use rhubarb besides in the classic pie.
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Quick Stock from Vegetable Trimmings
If your vegetable trimmings go directly from the cutting board to the compost pile, you may be throwing out good flavor and nutrients. Many of those odd pieces—ends, peels, cores, and stems—have great potential in a quick vegetable stock.
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Our contributing editors are accomplished gardeners, passionate about discovering and sharing new ideas and practical techniques.
Danielle Sherry
Specialty: Small scale veg gardening
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Chris McLaughlin
Specialty: suburban farming
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Matt Berger
Specialty: first time gardener
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