How to Use What You Grow in the Kitchen
Not sure what to do with your garden harvest? Learn easy ways to turn both small and abundant harvests into everyday meals.
The Gardener’s Kitchen
Here you’ll find simple ways to make the most of every garden harvest in every season. This category focuses on easy recipes, using and preserving herbs and vegetables, and low-waste ideas that help beginner gardeners turn fresh harvests into everyday meals, gifts, and seasonal treats.
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Build Your Own Butter Board for a Stunning Appetizer
Put together a show-stopping butter board that’s delicious and beautiful using this simple formula. An alternative to charcuterie boards for quick appetizers, party snacks, and effortless entertaining.
What’s the Fastest Way to Make Homemade Butter? Testing 3 Methods
I tried making homemade butter three different ways. Here’s what actually worked best.
Pickled Biquinho Peppers (Quick Pickling & Water-Bath Canning Methods)
Sweet, tangy, and irresistibly snackable, these pickled biquinho peppers come together quickly and can be made as a simple refrigerator pickle or preserved for long-term storage.
Quick and Easy Herb Butter Recipe Using Fresh Herbs
Elevate simple meals with homemade herb butter. Learn how to use fresh herbs to make herb butter that’s delicious and easy to put together.
Garden-to-Table Thanksgiving: Easy Ways to Plan Your Menu Around Your Harvest
Celebrate the garden with gratitude this Thanksgiving. Find simple ideas and a menu for incorporating the garden in Thanksgiving gatherings and meals with fresh produce, preserved foods, or natural decor.
How to Make Butter with Heavy Cream
Learn to make homemade butter from scratch using heavy cream and a stand mixer. (Because everyone deserves a bit of better butter.)
Easy Homemade Pumpkin Chai Latte Recipe
Try this pumpkin chai tea latte—a satisfying hot drink that’s easy to make in advance for any party, get-together, or just to sip on leisurely all day.
Creamy Smoked Zucchini Garlic Dip
Try this smoky zucchini dip that’s like hummus and made with tahini, lemon, and garlic. An easy, savory way to use up an abundance of zucchini.