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Roasted Root Vegetables with Rosemary

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

Lamb and Barley Soup

Author: Sharon Ryan

Autumn Root Vegetable Purée

Author: Frank Stitt

Mashed Root Vegetables

Author: Ken Haedrich

Chicken Soup with Loads of Vegetables

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.

Author: Joan Nathan

Country Hash

Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket,...

Author: Susan Feniger

Chicken Thigh Potpie

Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner...

Author: Editors of Garden & Gun

Lemon Paprika Tilapia with Potato Rutabaga Mash

Author: Bon Appétit Test Kitchen

Lentil and Vegetable Stew with Kale

Author: Bon Appétit Test Kitchen

Shredded Root Vegetable Pancakes

These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply...

Author: Daphne Oz

Root Vegetable Gratin

Author: Alison Roman

125th Street Malanga Mash

Author: Daisy Martinez

Glazed Root Vegetables

Author: Maria Helm Sinskey