Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you roast them to caramelized perfection, mash them into creamy sides, ...

.Preheat oven to 400 degrees. In a shallow 4-quart casserole, combine broth and butter; place in oven while oven preheats to melt butter. In a large bowl, toss potatoes, turnips and parsnips with 1¼ ...

Note: The tian can be assembled or made ahead of time (and reheated, if desired). From "Open Kitchen" by Susan Spungen (Avery, 2020). • 1 (15-oz.) can chickpeas, drained, liquid reserved • 2 small ...

Give your dinner a delicious boost with our potato gratin with pasnips. Discover not only why it is so yummy, but how to make ...

Add Yahoo as a preferred source to see more of our stories on Google. There’s something homey about sliding an assortment of diced, olive oil-tossed veggies into the oven and filling the kitchen with ...

Set the oven or the Big Green Egg for indirect cooking with a convEGGtor at 400°F. Spread the pat of butter and olive oil in the cast iron skillet. Slice sweet potatoes, parsnips, and beets into thin ...

They can be served in small bites bursting with flavor on their own and make a colorful, gluten-free alternative to classic ...

To honor the late Dianne Byers, we will continue to run previous editions of her “Cooking with Dianne” column as part of our ...

Baked potatoes are an easy, classic dish you can customize with all kinds of toppings. But one canned ingredient is worth ...

Thanksgiving was originally created to celebrate the harvest but in recent decades, it’s become a turkey-with-starch fest. When it comes to produce, sure, there’s green bean casserole — but farmers’ ...

Root vegetables are fall and winter’s best-kept secret. Packed with nutrients, natural sugars and starch, these humble ingredients make a healthy and flavorful alternative to the classic russet potato ...