Mark Bittman’s rootshimi combines oven-glazed root vegetables with scallions, lemon, and optional wasabi for a colorful dish that’s as unexpected as it is flavorful.

This isn’t your average roasted vegetable.

This rustic dish incorporates creamy white beans, cherry tomatoes, fennel, and Italian sausage, takes ten minutes to prepare, ...

In our cabbage Parmesan recipe, the humble, vegetable, is cut into thick steaks, roasted till tender, breaded, and topped ...

Let’s be real, cooking in a college dorm isn’t easy. Tiny communal kitchens, barely any counter space and maybe just a microwave to work with? We’ve been there. But that doesn’t mean you’re stuck with ...

If you think eating healthfully is too much work, let us introduce you to the miracle of the sheet-pan dinner. These smart recipes make throwing together a nutritious meal easy, since a protein shares ...

The best way to start making homemade sweets? Follow these basic instructions and tips. Credit...Photographs by Joseph De Leo For The New York Times. Food Stylist: Monica Pierini. Supported by By ...

Super-simple potatoes, vegetables, cranberry sauces, stuffings and other classics for more time at the table — and less in the kitchen. Credit... Supported by By Emily Weinstein As with dating or ...

Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on magazines, websites, cookbooks, and newspapers, Karen has been helping to shape the way ...