Our cucumber salad with peanut dressing combines two of our favorite culinary elements: South Asian cuisine and the cucumber ...

Makhani sauce is a tomato-based creamy based gravy that’s indulgent, but incredibly easy to make. Paneer makhani is a Diwali ...

Let the roasted vegetables cool slightly. Using paper towels, rub off the beet and carrot skins; quarter the beets and halve the carrots. Peel the sweet potato and cut it into 1/2-inch-thick rounds.

2 cups coarse bulgur, rinsed. 2 cups hot water. 1 medium zucchini, cut into 1/4-inch dice. 1 medium carrot, cut into 1/4-inch dice. 1 small red onion, cut into 1/4-inch dice ...

GTU show creator George Severson joined us in the kitchen this morning to show us his favorite salsa/salad recipe. This ...

As temperatures climb, chef Kathy Gunst loses her desire for traditional meals made of a main course, vegetable and starch.

Roast for 25 minutes until the vegetables are slightly charred around the edges and tender. Remove from the oven and serve or follow the next steps to turn them into a salad or frittata.

1. Preheat the oven to 400°. In a large bowl, cover the bulgur with the hot water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 ...