Serve these beans with a yogurt-herb sauce.
Cut Brussels sprouts in halves or quarters before roasting; finish with a silky orange balsamic butter sauce.
Start with a crowded pan, then watch the veggies slowly soften, brown, and caramelize.
A tian is a Provencal gratin with a lovely base of sauteed onions and bell peppers hiding beneath rows of tomatoes and summer squash.
Eggplant, corn and peanuts are wonderful late-summer partners, especially with a bright, gingery sauce that brings them together with udon noodles, spinach, and herbs.
A technique called slow-sautéing turns root vegetables into a golden medley. Using a cast iron pan is great, but any heavy skillet will do.
These easy oven fries are delicious on their own or with a lime-maple drizzle.
A beautiful bowl of green for supper – so pleasing.
This salad is a favorite potluck item of Sarah Waldman – unique, fresh, light, sturdy enough to sit out, and tasty at room temperature.
Recipe for when you want to think outside of the lunch box.