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The sweetness of the roasted carrots, the kick of acidity from the lemon and the savory, umami punch of walnuts, Parmesan and and garlic combine to make this simple dish a showstopper. Heat oven to ...

For a lot of people, recycling has become second nature. Separating glass bottles, plastic take-out containers and cardboard from the rest of your trash is something you probably do without thinking ...

This story originally featured on Saveur. We throw away too much food: up to 40 percent of what we produce for human consumption in America. And while the fight against food waste is one we should ...

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the coriander, 3 garlic cloves, 1½ teaspoons ...

Tearing off and tossing (or composting) the greens on a bunch of carrots is practically a reflex for most of us. It was for me until recently, when I discovered that carrot greens are more than edible ...

Yields 4 to 6 servings as a side dish. Recipe is from “A Girl & Her Greens” by April Bloomfield and JJ Goode, Ecco/A Division of HarperCollins, 2015. 1. Position a rack in the center of the oven and ...

This makes a thick pesto, perfect for spreading on crackers or sandwiches or on puff-pastry tarts (as pictured). Alternatively, thin it out with more olive oil and use it as a dip for vegetables or as ...