Author: Tamasin Day-Lewis
Author: Giada De Laurentis
Author: Victoria Granof
Author: Chris Morocco
Author: Jeanne Kelley
Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.
Author: Rebecca Collerton
Author: John Currence
Author: Lachlan Mackinnon-Patterson
Author: Selma Brown Morrow
Author: Shauna James Ahern
Author: Betty Rosbottom
Author: Andrew Taylor
Author: Ruth A. Matson
Author: Gabrielle Hamilton
Sweet-Potato and Orange Foil Packs
Author: Ignacio Mattos
Author: Federica Cucinelli
Author: Maria Helm Sinskey
Author: Claire Saffitz
Author: Rachael Ray
Author: Mimi Thorrison
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers...
Author: Molly Baz
The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
Author: Jon Shook & Vinny Dotolo, Animal
Author: Suzanne Goin
Author: Michael Mina
Author: Jessica Goldman Foung
Author: Kay Chun
Author: Jean Touitou
Author: Gina Marie Miraglia Eriquez
Make this nutty and earthy dip as an alternative to hummus.
Author: Jamie Geller
Author: Dawn Perry
Author: James Peterson
Keys to great chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.
Steaming the carrots tenderizes them before baking. The honey really heats up; during baking, check once or twice so it doesn't burn the carrots.
Author: Sheila Lukins
Author: Mollie Katzen
Author: Donna Kelin
Author: Mark Bittman