Cutting asparagus on the bias yields pretty pieces that cook quickly and evenly in a saute or stir-fry pan.
Quick-braising is an excellent technique for cooking thick spears of asparagus.
Deeply flavored, with a silky sauce, these mushrooms are well-browned but still juicy.
High-heat cooking brings out the best flavor in green beans; a quick little sauce makes them even better.
Here’s a very simple recipe for cooking basmati rice, which has a pleasing nutty flavor and light texture.
Change up these peanut noodles with whatever veggies you've got on hand.
This recipe is the hands-down best way to introduce greens to picky eaters.
Use these little flavor bombs every which way you can.
Carrots cut into "fry" shapes have the advantage of cooking more evenly than carrot halves; they also make great nibbles straight off the sheet pan.
Roasting carrots on a heavy-duty sheet pan is the quickest method.