Mushroom skewers get flavored by smoke created from the oil that drips off them.
All parents face the challenge of feeding kids something they like and that's good for them, too.
Roasting, flattening and then pan-frying gives beets crispy edges and soft, sweet interiors.
In French chef Eric Ripert's hands, Caesar salad gets bubbly.
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Shahir Massoud's take on his mother's potato salad uses fingerlings, firm black lentils and dollops of labneh spiked with garlic confit.
From France's Languedoc region, aillade combines pistachios with wine, garlic, lemon and oil — and then enriches simply cooked white beans.
Buy radishes with their greens attached, and they'll add even more interest to this grain dish.
While the butternut squash flesh cooks for the sauce, the seeds and thinly sliced peel roast in a separate pan.
Freezing the fruit tenderizes the peel, which adds flavor but is otherwise undetectable in this banana bread.
You can separate the leaves of chard and other greens from their stems, but you can still cook them together.
While the roots are roasting, you puree the tops (instead of parsley) into a chimichurri.
You build the broth from little more than almonds, vegetable broth and lemon, and it lends a silky creaminess.
An udon noodles recipe that's slippery and slurpable.
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