1. Use the large holes of a box grater (or a food processor fitted with the large shredder attachment) to grate the potato, sweet potato, eggplant, zucchini and onion into a large bowl. 2. Place the ...

Root vegetables are superstars in the plant-forward movement and root-to-stem cooking. In season late fall through the winter months, root veggies are perfect for comforting dishes on cold winter ...

Please don't throw those veggie scraps away. There are so many ways you could use them instead, from composting to homemade stock to even veggie chips.

Melting carrots are a trending and tasty vegetable side dish that uses a two-stage cooking process to achieve an almost ...

Creating a sustainable kitchen starts with small changes, and zero waste recipes make it easier than you might think. These recipes help cut down on food waste, save money, and make the most of every ...

Mixed vegetables are not only a healthy food option, they also offer a variety for the taste buds. In a handful of locations in the United States and in Canada, a Montessori-inspired cooking academy ...

Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you roast them to caramelized perfection, mash them into creamy sides, ...

Call them the vegetable whisperers. Sarah Hymanson and Sara Kramer are the two produce-obsessed chefs behind Kismet restaurant in Los Feliz, the growing chainlet of Kismet Rotisserie takeout shops ...

Canned vegetables are a pantry staple for good reason. They’re affordable, convenient, and can help you eat more plants without worrying about spoilage. But before you toss them into a pan or mix them ...

Vivian champions root veggies with hummus, a gratin and a trip to the produce aisle. Vivian reclaims root vegetables as comfort food icons. With nutritionist Christine Byrne, she browses Walmart’s ...