Versatile party fare, that's what we've got today. Whether gracing an endive salad inspired by last week's column, https://www.masslive.com/cooking/recipes/2019/01 ...

Carrots love spice. And they can handle a good dose of it: One of my favorite treatments is to sprinkle them with an assortment of warming, perhaps smoky, sometimes even hot spices before roasting, ...

Using a variety of beets, such as red, golden, or Chioggia (sometimes called candystripe), adds stunning color to this vibrant beet salad recipe from London chef Carine Ottou. The beets are cut into ...

This colorful broccoli salad with roasted red peppers comes together in a flash. Blanch the broccoli, whisk together the vinaigrette and it’s ready. It can work as a salad or a side dish. In small ...

Cashew brittle is beginner-friendly homemade candy. All it takes are a few easy steps: melt the sugar, stir in the cashews, ...

A popular menu item at Trejo’s Cantina in Hollywood, these vegan roasted cauliflower tacos are a colorful mixture of orange, green and lavender florets with roasted corn on a griddled tortilla. Topped ...

Cashews are an incredibly versatile nut — not only are they delicious both raw and roasted, but their slightly sweet and naturally buttery flavor makes them a fabulous addition to a variety of dishes.

One of the biggest reasons people say they can’t give up dairy is because they would miss cheese too much. Thankfully, there are a few ingredient swaps that still get you the creamy texture that ...