This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss...
Author: Katherine Sacks
Author: Carolynn Angle
Author: Bruce Aidells
Author: Victoria Granof
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
Author: Inez Valk-Kempthorne
Author: Jill Silverman Hough
Author: Molly Stevens
Author: Robin Schempp
Author: Dan Barber
Author: Melissa Roberts
A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes-anything...
Author: Dawn Perry
Author: Jodi Liano
Author: Jill Silverman Hough
Author: Giada De Laurentis
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers...
Author: Molly Baz
Author: Maggie Ruggiero
Just in time for Thanksgiving, we've given the stunningly delicious Vegducken an autumnal makeover. This year's entirely meatless take on turducken focuses...
Author: Katherine Sacks
Author: Betty Rosbottom
These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply...
Author: Daphne Oz