With nearly infinite combinations of vegetables, proteins, and sometimes even fruits, you can make a delightful soup with some creativity and careful planning. When it comes to making a quality soup, ...

Not everyone loves vegetables, and the problem usually isn’t the vegetable itself, but how it’s cooked. Soggy or overboiled ...

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

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 ...

We’re used to whole roast meat. The sight of a 5-pound pork loin or a golden turkey on a cutting board dripping with juices is not out of the ordinary. But the image of a cooked whole head of cabbage ...

A most unsuspecting and, some might say, controversial leafy green has been crowned the vegetable of the year. But while Britons might baulk when they hear exactly which vegetable has taken on the ...

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

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 ...

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 ...