Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience. Generate Key Takeaways ...

Olives should be a staple in your pantry, particularly during the entertaining season. But these days the assortment presented at even the most pedestrian high-end delicatessen can be bewildering -- ...

What really makes this dish work is the flavor pairing of power with power. The watermelon is so explosively juicy and sweet that you can add all kinds of big tastes -- not just salty feta but also ...

When the nights turn blustery and the temperature drops, I know that roasted vegetable season has arrived, and I embrace it with reckless abandon. I'll roast any kind of sturdy vegetable that I can ...

This is my great grandmother’s kitchari recipe – an Ayurvedic comfort food I return to again and again-especially when I want something grounding, warm, and healing. It's like a hug in a bowl, but ...

Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seeds, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the ...

Preheat oven to 400 degrees. Toss 20 carrots with 2 tablespoons olive oil and a pinch of salt. Spread carrots across a baking sheet in a single layer, and roast until browned in spots and tender ...

Though we often prefer the flavor and texture of dried beans, canned beans have a leg up besides convenience - the super-starchy liquid in which the beans are packed is like an ingredient itself.

INGREDIENTS: • 1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes and submerged in a bowl of cold water to prevent browning • 2 tablespoons canola oil • 1 tablespoon cumin ...