50 Vegetable Side Dish Recipes
You won't run short on vegetables this year ... or next.
Vegetable Recipes
Let seasonal produce steal the spotlight with easy vegetable recipes from Food Network.
All Vegetable Recipes Ideas
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Pumpkin Recipes
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Our Top Spaghetti Squash Recipes
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Our Best Cauliflower Recipes
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50 Stuffed Potatoes
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Serve these spuds from Food Network Magazine as the main dish: They're loaded with tasty toppings.
Our Best Potato Recipes
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This Ingredient Completely Changed How I Eat Spaghetti Squash
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And it’s probably in your fridge right now.
50 Canned Pumpkin Recipes
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Put this fall favorite to good use with dozens of recipes from Food Network Magazine.
Our Best Zucchini Recipes
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50 Fresh Corn Recipes
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Fully loaded cobs, easy salads, corn ice cream...Find dozens of new ideas.
How to Caramelize Onions: A Step-by-Step Guide
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Follow this guide to make rich, sweet caramelized onions, then watch our how-to video.
Our Best Healthy Sweet Potato Recipes
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Three Ways to Cook Butternut Squash
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Cooking butternut squash, with its hard, thick shell, can seem daunting. But it’s easy to prepare this orange-fleshed winter staple once you learn a few simple tips. Use butternut squash in soups and pasta dishes, or just serve it baked in its shell with a pat of butter and a drizzle of honey. Cook butternut squash by baking, microwaving or roasting.
10 Ways to Add More Produce to Your Wedding Menu
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Learn the Difference Between Sweet Potatoes and Yams
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Alton Brown discuses the difference between sweet potatoes and yams with nutritional anthropologist Deb Duchon. It turns out sweet potatoes are not merely potatoes that happen to be sweet. They are actually a root of a vine in the morning glory family. Deb explains how the roots that Christopher Columbus brought back to Spain in 1493 were called "batatas" by the Indians who lived in the Greater Antilles Islands. In Spain they called them "patatas." The Spanish introduced them to the English by serving a sweet potato pie to King Henry VIII, who was so grateful he took it back to England, where they mangled the name to "potatoes." The "sweet" wasn't added for 200 more years when Irish immigrants started arriving in Boston with white potatoes. In the 1930s some Louisiana farmers developed an orange variety of sweet potato, which they wanted to differentiate from the yellow variety that then dominated the market. At that time "yam" was already Southern slang for sweet potato, as slaves who had come from West Africa compared them to the yams they had grown back home. Sweet potatoes are available year-round, but their flavor peaks in the fall and winter. Alton recommends choosing specimens that are heavy for their size and free of any soft spots or sprouts. As sweet potatoes are harvested when they're really moist, they are then cured, or partially dried, in kilns to toughen the skin and increase their storage potential. They should be kept in dry, cool and well-ventilated areas and used within 10 to 15 days. They also bruise easily, so be sure to be gentle with them.
One Small Change: Another Old Friend, Corn
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Jason Machowsky weighs in on the health benefits of corn.
