If any vegetable could have a split personality, it would surely be the parsnip. The root vegetable brought to America in the 17th century looks like a pale carrot and gets such varied reactions from ...

Maple-Mustard Glazed Pork Tenderloin with Roasted Root Vegetables. This recipe balances savory and sweet flavors with an easy maple-Dijon glaze that caramelizes beautifully in the oven. Colorful ...

CSA boxes in the summer months are a delight—filled with berries, tomatoes, zucchini, basil, melons, and all other kinds of warm-weather produce. But in the winter, these deliveries often entail heaps ...

Note 1: The glazed vegetables are used here as a stuffing, but they can also be prepared separately. Note 2: The pork should be brined for at least two days. Failing that, season it generously with ...

Any type of root vegetable works well in this side dish. For variety try sweet potatoes, parsnips or rutabagas. Serves 4 Ingredients 1 1/2 cups water 1/2 cup pearl onions, cut into 1-inch pieces 1/2 ...

When you're craving a dish that feels cozy but still offers all the nutrients you need to feel your best, roasted vegetables are the way to go. They often taste richer and more complex than their raw ...

Place wet wood chips in a pan on the grill. Place the fish (seasoned with olive oil, salt and pepper in a perforated pan and place over the chips and cover. Turn the burner on medium heat and cook for ...