Add Yahoo as a preferred source to see more of our stories on Google. These delicious recipes are just the beginning of the wonderful things you can do with the planet’s most exuberantly hued root.

Over the years as a chef, I’ve become fixated with understanding the intricacies of various ingredients, but I’d never given horseradish a second thought until fairly recently, when I became obsessed ...

Cooking is a creative endeavor — an art form all its own. Through the alchemy of the kitchen, heat and good intentions transform vegetables, meat and grains into nourishment for body and soul. That ...

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Tim Mazurek of Lottie + Doof puts a spicy spin on chef ...

If you have traveled to Marfa, you probably know the restaurant Cochineal, famous for casual fine dining in West Texas. This month executive chef/owner Alexandra Gates, a breast cancer survivor, is ...

Coated in a simple aromatic dressing, this vegan salad recipe is packed with fresh flavors, crunchy textures, and enough ...

Beet salads are frequently paired with something acidic to cut through the sweetness of the vegetable: goat cheese, yogurt, or a bright, citrusy vinaigrette. This recipe takes a different approach, ...

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Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius ...

1. Cut the root end off the head of frisée, then tear the frisée into small pieces to measure the indicated amount. Place in a large mixing bowl. 2. Separate the leaves of kale from the stems and tear ...

We’re particularly big on our Edamame Beet Salad, which has been served at many a College & Cook dinner party. Something about the crunch of the sunflower seeds, the tanginess of the goat cheese and ...