As opposed to blanching your vegetables, roasting creates great flavor while adding crunch. (Recipe Courtesy: Adrianna Adarme of the Fresh Tastes Blog). For years I despised cauliflower. I thought it ...

Preheat oven to 400 degrees. Cut squash into 1/2-inch chunks. In 18-inch-by-12-inch jelly-roll pan, toss squash, shallots, 1 tablespoon oil, 1⁄8 teaspoon salt and 1⁄8 teaspoon freshly ground black ...

Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool.

2. On 3 separate rimmed baking sheets, place the brussels sprouts, cauliflower and carrots. Toss the vegetables on each baking sheet with 2 tablespoons of the oil. Season with salt and pepper. 3.

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Justin Chapple shares his recipe for slow-roasted salmon with walnut-olive vinaigrette on this week’s episode of Mad Genius: Home Edition. After seasoning both sides of the salmon, place it in a ...

Wolfert notes that the slower the grilling, the smokier the flavor of the eggplant. When large eggplants are roasted whole, you may notice black juices seeping out of the skin. If this happens, ...

The eggplant is a thing of rare beauty. Its form ranges from blocky and solid as a Botero sculpture to sinuous and flowing as a Modigliani. Its color can be the violet of a particularly magnificent ...

Amy Cullen stood smiling behind a display table set with samples and trays of tasting cups. “Did you want to try some of the oils?” she asked a woman shopping at Kimberton Whole Foods in Downingtown.