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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 ...

If it grows together, it goes together. It’s a nice – if overly simplistic – way of saying that a wine often pairs well with foods produced in the same region its grapes were grown in. Which is why ...

How do we love thee, carrot-ricotta tart? Let us count the ways. You’re delicious and buttery, like a savory pie. You’re meant to look rustic (so no crimped sides required). And best of all, you’re ...

In this recipe, carrot tops are used in place of parsley, but you can also just use flat-leaf parsley. This pesto is made quickly in the food processor and lasts for two weeks in the refrigerator.

Proponents of a raw diet say that raw foods are higher in vital enzymes — but it doesn’t take a scientist to tell you that raw vegetables are good for you. This recipe (adapted from Eat Raw, Eat Well) ...

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 ...

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 ...

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 ...

4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved 1/3 cup packed basil leaves ½ cup walnuts, toasted 2 to 3 tablespoons grated Parmesan cheese 1 ...