1. Use the large holes of a box grater (or a food processor fitted with the large shredder attachment) to grate the potato, sweet potato, eggplant, zucchini and onion into a large bowl. 2. Place the ...

Root vegetables are superstars in the plant-forward movement and root-to-stem cooking. In season late fall through the winter months, root veggies are perfect for comforting dishes on cold winter ...

This sheet pan dinner pairs delicious Italian Sausage with Roasted Vegetables and a Parmesan cheese and Dijon dressing, all roasted in the oven in under an hour. This easy meal is a family favorite ...

Mixed vegetables are not only a healthy food option, they also offer a variety for the taste buds. In a handful of locations in the United States and in Canada, a Montessori-inspired cooking academy ...

Creating a sustainable kitchen starts with small changes, and zero waste recipes make it easier than you might think. These recipes help cut down on food waste, save money, and make the most of every ...

Sonia Chopra is the interim executive director of editorial operations at Eater. Roasted yams and chickpeas with yogurt: I make this easy-ass yam recipe once a week for lunch. It’s quick and simple, ...

Please don't throw those veggie scraps away. There are so many ways you could use them instead, from composting to homemade ...

From hearty mains to savory sides, embrace the flavors of sweet potatoes with these anti-inflammatory recipes. Sweet potatoes are packed with antioxidants, fiber and essential vitamins and minerals, ...

Canned vegetables are a pantry staple for good reason. They’re affordable, convenient, and can help you eat more plants without worrying about spoilage. But before you toss them into a pan or mix them ...