Getting your Trinity Audio player ready... Raw vegetables have a sharper, fresher taste than cooked ones; what I think of as the “bite” of a vegetable — the mustardy, spicy, horseradish-like flavor — ...

Cutting vegetables into long, thin ribbons not only changes their appearance, but also their texture, making it possible to savor a bit of more than one vegetable at a time and increasing their ...

You can build a salad with great greens, vegetables, and protein, then undo some of that effort with the dressing. Many ...

Bright vinegar, Parmesan, and dried herbs give this Italian dressing a savory balance that suits green salads, chopped ...

In a blender, combine the cucumber, mayonnaise, buttermilk, garlic, lemon juice, oil and salt and pepper, to taste. Puree until smooth. Stir in the chives and tarragon, then transfer to a jar and set ...

After so much feasting, you'll need a break with this colorful platter of roasted carrots, cauliflower, and cabbage. Use two baking sheets to roast the vegetables, which are tossed with olive oil, and ...