Roasted spicy carrots with salt, thyme, and a slight char from roasting olive oil, topped with bright green cilantro and a ...

From eggplant muffuletta to 10-vegetable stir-fry, this is how legendary chef Emeril Lagasse puts the “bam!” in plant-based.

Remove chili from the heat, and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups to a blender, ...

Chili made with ground beef is good, but chili made with fat chunks of chuck roast is even better because you can really sink ...

Sausage stuffed butternut Squash is a comforting, hearty dish that combines roasted butternut squash’s natural sweetness with ...

Many years ago when I lived in Tucson, Arizona, I was lucky enough to have neighbors of Mexican descent who were great cooks.

It has been just about a year since the Israeli chef Eyal Shani — whose empire includes Miznon, Schmoné, Naked Tomato, and ...