This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe—pickled vegetables, uncommon produce, ancient grains and a cross-cultural ...

Add Yahoo as a preferred source to see more of our stories on Google. Photographer: Morgan Hunt Glaze, Prop Stylist: Pricilla Montiel, Food Stylist: Chelsea Zimmer Just trust us—once you try these ...

In his recipe, he uses carrots, zucchini, parsnip, and butternut squash, but he says you can use potatoes, sweet potatoes, cauliflower, and basically any root vegetable you want. You could also swap ...

If there’s an obvious theme in cookbooks this spring, it’s that of the vegetable. With so much emphasis on plant-based diets (it’s better for you, your bottom line, and the environment), it’s hardly ...

Whether your hunger pangs hit you in that between-breakfast-and-lunch gap, or at 3pm when dinner seems so very far away, snacking is often the answer. We're not saying snacks are the enemy here, ...

With the help of spinach, tahini, zucchini and cannellini beans, these fluffy muffins tick all the boxes for a nutritious lunchbox snack.

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 ...

I’m not a huge salad person. A bowl of lettuce leaves — while refreshing when dressed in a lemony vinaigrette and served as a side to a roast chicken or steak — just doesn’t appeal to me on its own (I ...

In addition to turning heads at your cookouts, this vegetarian wonder is packed with make-ahead options and smart shortcuts. Make the Smoked Almond Muhammara up to 3 days in advance and stash it in ...

Struggling to eat more veggies? These expert tips from the Good Housekeeping Test Kitchen will help you cook vegetables that ...