This recipe is for Roasted Carrots with Golden Raisins and Pistachios from the food section of The Boston Globe.

These smoky roasted vegetables get a spicy kick from red pepper flakes. Fresh rosemary adds earthiness. Honey and crumbled ...

With just a few ingredients and a few minutes in the oven, you'll have a dish bursting with flavor and color. The combination ...

“Most of the time when I roast carrots, they come out dry, shriveled, and jerky-like,” said Rachel Toomey Kelsey in Cook’s Illustrated. The problem is that carrots contain “more pectin ...

Place the carrots in a single layer and roast 30-35 minutes, until cooked through. Remove from oven and top with sesame seeds and green onions.

Discover the full extent of what can be classified as a root vegetable ...

As a private chef, I order groceries on Amazon multiple times a week. From tortillas and Parmesan to corn and chicken, here's ...

Approaching nearly 20 years in business, Millheim’s Elk Creek Cafe + Aleworks has long been a staple on the Centre County dining, beer and live music scenes. The restaurant and brewery’s longevity, ...

The folks at Cornell Cooperative Extension are back in the kitchen tonight with a clever use for a common vegetable.

Parsnips, a relative of carrots, provide vitamins C, E and K. Their potassium and antioxidants may help prevent cancer.

Lisa Kyung Gross founded the League of Kitchens Cooking School, where women from around the world act as instructors. Now, ...