• 5 Hacks For Making Vegetables WAY More Delicious

    We didn’t always like eating our veggies. When someone puts a huge plate of plain steamed broccoli in front of you as a kid, it’s no wonder you suddenly decide it’s your least favorite food for years to come. But, now that we’re old enough make our own dinners (and no one is making us sit at the table until we finish our peas), we’ve figured out some tips and tricks to make eating our vegetables something we actually want to do. (And no, this post wasn’t surreptitiously sponsored by all of our parents.)

  • Miso-Glazed Beets and Carrots Make Your New Favorite Side Dish

    Bill, Judy, Sarah, and Kaitlin Leung are the cooks behind The Woks of Life, a food blog spanning several generations of their family. For the past two years, the entire family has used the blog — featured as part of Yahoo Food Blogger of the Week series — as a platform to communicate, tell stories, and share food across distances.

  • 11 Next-Level Ways to Cook Cauliflower

    It’s the Cinderella story of the vegetable kingdom. Once a mild-mannered underdog skirting the sidelines of your plate, cauliflower has proved itself to be a king of edible camouflage. Now you can find that alabaster orb imitating all of your favorite dishes from mashed potatoes to pizza crust, giving them a new, low-carb lease on life. All hail the king.

  • Super Bowl Recipe: Sriracha Buffalo Cauliflower Bites

    There are two things I can never get enough of at Super Bowl parties: Buffalo sauce and vegetables. My solution? I created this new recipe for addictive Sriracha Buffalo Cauliflower Bites. They’re a healthy meatless alternative to classic Buffalo chicken wings that even my vegetarian and gluten-free friends can eat.

  • Poached Eggs with Cauliflower & Kale Is Seriously Delicious (and Healthy)

    This delicious ensemble of poached eggs with cauliflower and kale is a serious treat — one of my all-time favorites. Cauliflower toasts give the poached eggs something to sit on and add texture without the need for bread.

  • Colorful Roast Cauliflower to Beat the Winter Blues

    Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Julia Gartland of Sassy Kitchen presents a colorful roast cauliflower dish sure to brighten up any kitchen. Photo: Julia Gartland By Julia Gartland of Sassy Kitchen This is my new favorite winter recipe. It adds a little brightness to an otherwise cold and dreary season.

  • Foods That Are Good for Your Smile

    Brushing and flossing regularly remain your best bets when it comes to maintaining good oral health, but incorporating some specific foods into your diet can also help improve your oral hygiene.

  • Miso-Marinated Portabella and Eggplant Over Soba Noodles

    Roberto Martin only got into vegan cooking after he got a job working for Ellen Degeneres. Since then, he’s fed two of the biggest celebrity vegans in the country — Degeneres and her wife, Portia de Rossi —written two cookbooks, and opened a vegan restaurant, eLOVate, in Los Angeles.

  • How Ellen DeGeneres Inspired This Carnivore Chef to Build a New Career as a Vegan

    Everything Roberto Martin learned about being vegan comes courtesy of Ellen DeGeneres. The chef knew nothing about meat-free, dairy-free cooking before he was hired as her personal chef in 2008. Since then he’s become an authority on the topic, having released two vegan cookbooks, “Vegan Cooking for Carnivores,” and “Roberto’s New Vegan Cooking” and left DeGeneres’s kitchen to open a vegan cafe and bar in Los Angeles, eLOVate. The former meat eater himself has also gone vegan, along with his family, and Martin credits the diet for improving their health.

  • 5 Vegetable Soup Recipes for the New Year

    Veggie-heavy dinner ideas, right here!

  • How to Make Quick and Easy Pickled Carrots

    These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours. In a few simple steps, an everyday kitchen staple is transformed into a crowd-pleasing, aromatic pickle—a perfect introduction to pickling for anyone new to the craft. 

  • Cauliflower Rice Will Make Your Favorite Dishes Carb-Free

    Cutting carbs for 2016? If so, rice is probably one dish you’re eating less of in the New Year. But if you’re still craving some starch to accompany your healthy dinners, cauliflower is a low-carb substitution for rice in most meals.

  • Program Gets Fresh Produce Into Low-Income Families’ Kitchens

    New programs across the country are giving low-income families vouchers so they can buy their fruits and vegetables at local farmers' markets.

  • How to Make Healthy Kale Chips in Your Microwave

    Though 2016 brings promise of hot new trendy foods such as seaweed and ube, kale is still found in many a refrigerator crisper. The leafy green is as much a go-to staple of a good-for-you diet as an apple a day. But if you’re already fatigued of kale salads, there’s a livelier way to serve up your greens: kale chips.

  • Why Curtis Stone Thinks Broccolini Is a Lazy Vegetable

    Broccolini is the “laziest” vegetable in the world, according to chef Curtis Stone, who appeared on Monday’s episode of “Fab Life.” A hybrid of broccoli and Chinese kale, broccolini is a petite version of broccoli with smaller florets and shorter stems.

  • Miso-Roasted Eggplant from ‘The New Easy’

    Need an easy, weeknight recipe? This Asian-inflected eggplant dish should be on your radar.

  • The Easiest Way to Make Roasted Veggies

    Whenever I come home and am finally #blessed with a homecooked meal, the first thing I demand is my mom’s roasted vegetables. The woman is a saint when it comes to cookin’ veggies. How the does she do it?

  • How to Revive Wilty, Droopy, Squishy Vegetables

    Squishy Beet, Droopy Celery, and Limp Carrot have been hanging around the bottom of your crisper for some time (weeks?). They’re getting wiltier by the day as you’re feeling guiltier, knowing their destination is not your mouth but really the compost. This happens often. You ask yourself: Why did you buy celery root, again? We can’t answer that, but we can save your vegetables.

  • Startup Saving ‘Ugly Food’ From Landfills and Saving Customers Money

    One San Francisco-area startup believes it is what’s on the inside that counts.

  • Upgraded Green Bean Casserole from ‘The Food Lab’

    This week, we’re spotlighting recipes from The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (W. W. Norton & Company, Inc.).