Onions are favored in cooking around the world because of their flavor and odor. Make sure you buy the variety called for in recipes for the best results. Check out our collection of recipes with onions.
Roasting concentrates the flavor of tomatoes, meaning you can make this soup with less-than-stellar, out-of-season tomatoes, and it’s still fantastic. (But make it when local tomatoes are at their best, and you’ll knock your own socks off.)
Tempeh stands in for beef in this vegetarian, fiber-rich version of a Reuben.
Brussels sprouts seem like a holiday no-brainer, yet they can be easily overlooked. These roasted Brussels sprouts are an easy and flavorful recipe that highlight fall and winter’s freshest ingredients. They are a quintessential side dish to any holiday meal, with a subtle sweetness and exciting crunch!
It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic ingredients makes for a salad that's delicious as a light lunch or hearty dinner side dish.
This recipe can also be prepared in a 9-inch deep-dish pie plate.
The success of tamale making depends on assembling the right steamer. Select a container with a lid that is large enough to easily hold all tamales, and use a stainless steel steamer rack, steamer basket or a Chinese metal or bamboo steamer, making sure that the water does not touch the rack.