The classic blanching advice actually bundles together two separate rules: that vegetables need to be cooked in a huge pot of ...

Eat the rainbow with this colorful slaw. Purple cabbage, green cabbage, carrots, apples, and bell peppers combine for a light and bright side dish. Lightly salted roasted peanuts add a slight crunch ...

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 ...

From peas frozen at their sweetest to onions that skip hours of prep, these are the frozen vegetables Southern chefs actually rely on—and how to use them like a pro.

Early lessons in vegetarianism informed a lifetime of cooking — and this hearty pozole verde. By Lisa Donovan Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: ...

Packed with vegetables and grains, this surprisingly simple from-scratch meal simmers away until it’s nourishing and so ...

Our Test Kitchen reveals the best uses for vegetable shortening (and substitutes in case you don't have any shortening on-hand). You have a big choice each time you cook or bake: which fat will you ...

Let's be honest, eating more vegetables doesn't mean you only have to eat vegetables. You can still enjoy your favorite foods ...