Bananas are not the only food that can be used past their prime.
The snack aisle at the health food store is full of products loaded with sugar, salt and white flour -- really not health food at all!
Everyone who talks, writes, or preaches about nutrition puts fruits and vegetables at the pinnacle of goodness. Most people have heard the message. But we're still not eating enough.
We might as well just say it: kohlrabi is a little weird.
Are you resisting the rewarding relationship that vegetables can stimulate in your life and ignoring the attractive -- and possibly life-saving -- health benefits they offer? Here are some ideas to help you engage with vegetables and create a more intoxicating bond.
Any time we're in the kitchen, we're usually chopping onions for something: as the base for a soup, to perk up a salad, to darken for a braise, to melt into a stew.
There's a lingering stereotype about brussels sprouts that says they're mushy, funky, and to be avoided. Not so!
You've definitely seen a rutabaga before, but you might have mistaken it for a turnip.
NEW YORK -- Taco Bell is pulling a TV ad after receiving complaints that it discouraged people from eating vegetables. The ad by the fast-food chain ...
Native to Central and South America, sweet potatoes are one of the oldest cultivated crops in the world -- going as far back as 8000 BC!
We're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens.
Combine all ingredients in a large bowl; gently toss to combine. Transfer to a large baking sheet; bake for 20 minutes or until golden brown and tender. Remove from oven; set aside to cool before serving.
Covered in hairy roots and clods of dirt, it's like the hobbit of the vegetable world. Give it some time, though, and it'll pay you back: celeriac has all the mellow, vegetal flavor of celery and none of the stringy wateriness.
I love ratatouille, a French vegetable stew typically made with garlic, yellow summer squash and/or zucchini, onions, peppers, eggplant and tomatoes.
Cornell University's Food and Brand Lab has a new argument that can certainly appeal to moms, dads and any other food provider who wants to be a hero: Putting veggies on the plate gives the perception of a loving, capable cook.
This winter, cabbage is shrugging off that sheepskin coat and stepping out of those muddy boots: it's peasant food no more. It's sexy. It's seductive.
Go forth into this brave, grown-up world of broccoli and enjoy.
In the kitchen, you can certainly replace parsnips for carrots in many recipes for a milder, more subtle result. For roasting and mashing, however, parsnips are interchangeable with root vegetables from the Brassica family like turnips and rutabagas. But enough about substitution -- it's the parsnip's turn to shine.
We care about you guys, so we need to have a quick minute of real talk.
Over Thanksgiving, I was invited to dinner at the home of a friend. At least two of my fellow guests were vegetarians, so could I "bring some vegetarian sides?" I turned to the Internet for help and purchased a copy of Veggies for Carnivores by Lora Krulak.
When it comes to fruits and veggies, more color is always better! Health and nutrition expert Joy Bauer listed her favorite vegetables -- berries, kal...
No Thanksgiving stuffing is complete without those half-moons of stalk. The leaves look festive poking out a pitcher of Bloody Marys, or you can make homemade celery salt.
What does produce have going for it? Everything. But it's saddled with the geeky rep of being good for you. We've shown time and time again we just don't care. Considering how eager vegetables are to make friends and get along well with others, though, it seems kind of cruel to keep dismissing them.
Thanks, Grimmway Farms, for teaching me 20 interesting facts about one of my favorite snacks to pair with hummus, vegan ranch dressing and almond butter: baby carrots.
Broccoli and cauliflower are vegetables that are easy to malign when cooked poorly.
