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 ...

With step-by-step illustrations, the editors of America’s Test Kitchen offer 700 recipes featuring 70 vegetables—arranged alphabetically from artichokes to zucchini—intended to help home cooks create ...

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 ...

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 ...

From hearty mains to savory sides, embrace the flavors of sweet potatoes with these anti-inflammatory recipes. Sweet potatoes are packed with antioxidants, fiber and essential vitamins and minerals, ...

6 (6-ounce) blade steaks, ¾- to 1-inch thick, trimmed Instructions: Adjust oven rack to lower-middle portion and heat oven to 325 degrees. Pat steaks dry with paper towels and season with salt and ...

Lee Schulman, owner of Old Vinings Inn, was happy to share this recipe, the creation of executive chef Chris Lee and then-general manager Tara Madar. “Our guests love this dish because of the light ...

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 ...