After so much feasting, you'll need a break with this colorful platter of roasted carrots, cauliflower, and cabbage. Use two baking sheets to roast the vegetables, which are tossed with olive oil, and ...

Don't toss that brine out when you're done. Instead, here are some of the best brines you can use to make delicious salad ...

Take two medium potatoes and carrots, two finely chopped green chillies, 250 grams cauliflower, ¾ cup shelled green peas, and salt as per taste.

This vegetable recipe is adapted from The Washington Post. Total time: 20 minutes. In a bowl, whisk yogurt, walnut oil, horseradish, lemon juice and sugar together with the water, if needed to loosen.

When I went to cooking school, our instructor for a class called Spa Cuisine was a man with a flair for the dramatic. One evening, he arranged on the counter in front of us a lacquered tray with a ...

2 large sweet potatoes (about 1 1/2 lb.) 4 large parsnips (about 1 lb.) 6 medium beets (about 1 1/2 lb.) 3 tablespoons olive oil Salt and Pepper, to taste Preheat oven to 400 degrees. Peel sweet ...