Maple syrup isn’t just for breakfast—it can bring something rich and unexpected to your dinner table, too. Its natural ...

Like many great creations, caramelized cream was invented by accident. Chef Craig Wilmer of Farmhouse Inn in Sonoma County ...

While the carrots are roasting, mix tahini paste with water to make a creamy sauce. To serve the carrots, spread some tahini ...

An easy way to eat them is to roast them in the oven. Try this recipe topped with balsamic vinegar and honey. One of the most cost-effective vegetables you can buy, cabbage is filling and easy to ...

They can serve as an entree accompanied by other roasted vegetables or, if you eat animal protein, serve them with lean chicken or fish. Along with protein, mung beans are an excellent source of fiber ...

Microwave spinach for 30 seconds to warm, then spread on top of ricotta mix and top with roasted vegetables. Return to oven for 5 minutes to warm through. Garnish with extra rosemary, if desired.

Stir over low heat for 1 minute. 4. Add roasted cauliflower and broccoli to pan. Add bay leaves, saffron and its liquid, and enough vegetable stock to barely cover sweet potato cubes. Bring to a ...

If you’re a traditional carnivore, you may treat vegetables as an afterthought, throwing some steamed green beans or broccoli on your plate just to add color. But if you have kids, they can turn ...

I could eat roasted vegetables seven days a week—probably, if I'm being totally honest, more than once a day. Compared to boiling or steaming, roasting vegetables unlocks the most savory elements of ...

Or sign-in if you have an account. Our cookbook of the week is Kapusta: Vegetable-Forward Recipes from Eastern Europe by Alissa Timoshkina, a London-based writer, historian, cooking teacher and co ...