Jenny Everett

Spring is prime time for the versatile, quick-cooking vegetable

How to roast over a fire, from prepping your pit to the best foods for the open flame

Pitmaster Pat Martin shares his no-fail method

Grab an oyster knife and get ready to shuck—enjoying the wintertime tradition is easier than it looks

Use this chef-approved know-how to nail beautiful, buttery biscuits every time

The sweet, thin-skinned fruit pairs well with just about everything—and this simple vinaigrette proves it

The G&G guide to ensuring a buttery, flaky base for your favorite pie

The G&G guide to making a standout topping for your turkey and dressing

It just might become your favorite condiment

For an ideal companion to summer seafood, try a bite of this seaside succulent

Whether you’re baking muffins or whirling a summer smoothie, don’t miss an opportunity to use the season’s berry best

A master gardener’s favorite, the walking onion—zingy, hardy, and self-planting— is ripe for revival

Add this bittersweet beauty to your late-winter spread

This gem of a winter squash gets sweeter with age

How two New Orleans sisters—and their shop pups—use century-old technology to make timeless keepsakes

Thick-skinned with sweet, juicy centers, muscadine grapes are nature’s candy

These versatile trees offer more than just wood for the barbecue pit

Buy it fresh and treat it right, and cantaloupe may become your favorite bite of the season

Fried, grilled, or plated raw, Georgia’s famed Vidalia onions are springtime MVPs

This simple cooking method transforms the staple into a sweet and creamy late-winter star