1. Use the large holes of a box grater (or a food processor fitted with the large shredder attachment) to grate the potato, sweet potato, eggplant, zucchini and onion into a large bowl. 2. Place the ...

Combining the sauerkraut with the pork is the key. The sourness balances out the fat, enhancing the taste of the dish. Many ...

With step-by-step illustrations, the editors of America’s Test Kitchen offer 700 recipes featuring 70 vegetables—arranged alphabetically from artichokes to zucchini—intended to help home cooks create ...

Vegetable egg foo young is one of those classic Chinese takeout dishes that feels instantly familiar and comforting. Made ...

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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 ...

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, ...

Sonia Chopra is the interim executive director of editorial operations at Eater. Roasted yams and chickpeas with yogurt: I make this easy-ass yam recipe once a week for lunch. It’s quick and simple, ...

Vegetables often get a bad rep, but the truth is, they can be quite delicious and can make for an amazing meal. The secret to making your vegetables taste better is to learn how to properly prepare ...

Stuff colorful bell peppers with a cheesy broccoli-and-rice filling in this yummy recipe from Spicy Southern Kitchen. You might even be able to get your kids to eat two types of green veggies in one ...