Preheat oven to 450°F. Cut stems and roots from beets and rinse well under cold running water. Place the beets in 2 separate sheets of aluminum foil. Drizzle beets with olive oil and season to taste ...

Japanese and fusion are two cuisines that make me nervous. One is daunting and the other usually a disaster. But the best new book I’ve cooked from in months dabbles in both -- with dishes such as ...

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It may be cold outside, but that doesn’t mean you can’t enjoy a salad. And the salad that fills the bill perfectly is Winter Roasted Beet Salad, made with red or golden beets. It’s savory, it’s ...

The beauty of this recipe is that you can use any bread you have on hand; it doesn’t have to be stale, fresh, white or dark. I love Khorasan bread for its sweet, buttery depth. This is an edited ...

Spiralizers are all the rage when it comes to healthy home cooking. They’re commonly used to make “zoodles,” or zucchini noodles, to replace pasta in pasta dishes, but zucchini is far from the only ...

Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. DO AHEAD Can be prepared 3 ...

Season salmon with salt and black pepper using 3:1 ratio (higher on salt). For simple measurement, use three nice shakes of ...

The modern beet descends from the ancient sea beet. News that thrilled my inner biologist. Imagine the sea beet, swimming the Indian Ocean. It must have slithered the depths, dodging eels, sharks and ...

Quinoa (pronounced Keen-wah) is a grain-like seed worth getting to know. It ranks right up there with kale on the list of super foods — foods thought to be incredibly nutritious and beneficial for ...

1 part diced beet (cooked) 1 part diced seedless watermelon Salt to taste Sour Cream or even Greek Yogurt, optional Put beets and watermelon in blender and combine until smooth. Add salt if desired.