These carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions.
Author: Ned Baldwin
Author: James Beard
Author: Melissa Roberts
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Sheila Lukins
Author: Ian Knauer
Author: Peter Kaminsky
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip...
Author: Rhoda Boone
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized....
Author: Anna Stockwell
This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein...
Author: Angelo Acquista
Lemons, carrots, and honey are simmered together in this savory-sweet marmalade that'd be great with meats.
A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show...
Author: Susan Spungen
Author: Bruce Aidells
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Elma W. Bagg
Author: Ruth A. Matson
Author: Amelia Saltsman
A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.
Author: Alice Liveing
Author: James Beard
Author: Tracey Seaman
Author: Melissa Roberts
While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
Author: Susan Spungen
Author: Tracey Seaman
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Author: Alison Carroll
Author: Bobby Flay