This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually ...

I love, love, love soup season!! There’s so many options that it’s hard to circulate my Fall recipes before the holidays are ...

From Dr. Drew Ramsey, author of "Eat Complete: The 21 Nutrients That Fuel Brainpower, Boost Weight Loss, and Transform Your Health": "Deviled eggs are always a crowd-pleaser and are a great way to ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Once the summer months roll in, sometimes we ...

1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet. 2. Place the red peppers on the baking sheet. Roast them, turning once or twice, for 40 minutes. Turn on the broiler and set the ...

Fall transforms your kitchen into a cozy haven where roasting becomes your best friend. The oven works magic on seasonal ...

Since my most recent trip to Israel, my favorite summer entertaining format has been salatim, Hebrew for “salads,” a do-ahead array of small cold plates, condiments and flatbreads that guests dip, ...

Tomatoes are a go-to ingredient for me for quick weeknight sauces. Some people think all tomato sauces have to cook for hours to reach their full potential. Not so. Canned or fresh tomatoes can be ...

Cook oil, garlic and pepper flakes in a 12-inch skillet over medium-high heat until garlic turns golden brown, about 2 minutes. Stir in onion and ¼ teaspoon salt, reduce heat to medium and cook until ...

1. Two days in advance: Cut the bell peppers lengthwise in half and remove stems and seeds. Score edges and flatten peppers slightly. Place, cut side down, on a baking sheet and broil 2 to 3 inches ...