From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Robin Miller's twist on pesto -- made with roasted red peppers and lower in fat than the traditional green Italian sauce, is wonderful on sandwiches, meat or fish.
Make a vegetable side dish everyone will love -- even kids: roasted broccoli with pecans and orange zest.
Hot Tips From Food Network Kitchens’ Katherine Alford: To cut down on roasting time for dense vegetables like carrots and potatoes, preheat a metal baking sheet or roasting pan in the oven for at least 10 minutes.
Peanuts are packed with 30 nutrients, including protein and the antioxidant vitamin E. Nuts also contain heart-healthy fats -- just stick to a small handful to keep those calories under control.
When carving up your jack-o'-lantern, don't ditch the seeds along with the rest of your pumpkin's innards. Roast them up into a tasty treat.
Three ounces of chuck roast (the cut that makes the best pot roast) boasts 22 grams of protein and almost half of the recommended daily intake for iron.
Beet-apple soup makes a wonderful starter or light meal anytime, but its ruby hue makes it perfect for a Valentine's Day meal for your sweetheart.
Give humble root vegetables a chance with this easy roast turnip recipe from Food Network Magazine.