We've added white wine, English peas, flat-leaf parsley, lemon juice, and lemon zest to the usual carrots, onion, and celery ...

It is easy to walk past the knobby roots and bruised-looking greens in the produce aisle without giving them a second thought ...

While the weather is still cold, vegetables remain some of the most rewarding ingredients to cook. Winter squash turns silky and sweet, brassicas crisp up in high heat, while greens and root ...

Asparagus is one of the many delights of spring. And while you can certainly drizzle it with olive oil, season it, roast it, ...

When you're craving a dish that feels cozy but still offers all the nutrients you need to feel your best, roasted vegetables are the way to go. They often taste richer and more complex than their raw ...

Canned vegetables all too often get a bad rap. Sure, it's not the same as the real, fresh thing when it's in season, but when ...

Fact: We should all be eating less meat for the health of our bodies and our planet. But I'm not here to yuck your yum, so let's focus on what's in the pages of this special issue rather than what's ...

Root vegetables abound this time of year — multicolored beets, gnarly-looking celery root, ubiquitous carrots and more. These recipes from our archives make this produce shine. It’s easy to fall into ...

Add Yahoo as a preferred source to see more of our stories on Google. When you're craving a dish that feels cozy but still offers all the nutrients you need to feel your best, roasted vegetables are ...