In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.” There are variations across the region, all ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

While grapes may get most of the attention in the U.S., for Palestinians, “grape leaves are prized as much as the fruit,” says Palestinian food writer and cookbook author Reem Kassis. Though grapes ...

Here's a roundup of some of our all-time favorite roasted vegetable recipes, all of which can add some nutrition -- and some ...

Vegetable completists who devour every edible part of the plant, from beet green to garlic scape, will relish the sweet-potato leaf, a late-summer harbinger of the iconic Thanksgiving tuber. Try them ...

Just because it’s snow boot season doesn’t mean that fresh, locally sourced veggies are out of the question until springtime. Despite the snow and freezing temperatures, farmers’ markets around the ...

For me, eating vegetables can be a joy. Their health benefits are mentioned in a celebratory tone at my annual visits with my primary doctor. His eat-veggie reminders only confirm what I already ...

Shitake mushrooms that taste a little like bacon, spicy-sweet Brussels sprouts, and umami-rich sweet potatoes star in this lineup of roasted vegetable recipes.

In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.” There are variations across the region, all ...