Mark Bittman’s rootshimi combines oven-glazed root vegetables with scallions, lemon, and optional wasabi for a colorful dish that’s as unexpected as it is flavorful.

Don's throw out those overripe bananas. This easy, delicious banana bread recipe from the AJC archives is updated with photos ...

I love roasted vegetables. For the longest time, I was obsessed with roasted fennel coated in an egregious amount of Gruyère ...

You can do this... one slurp at a time. Read More: The No-Cook Meal I'm Making All Summer—It's So Easy I love pasta. I could ...

Let’s be real, cooking in a college dorm isn’t easy. Tiny communal kitchens, barely any counter space and maybe just a microwave to work with? We’ve been there. But that doesn’t mean you’re stuck with ...

If you think eating healthfully is too much work, let us introduce you to the miracle of the sheet-pan dinner. These smart recipes make throwing together a nutritious meal easy, since a protein shares ...

Super-simple potatoes, vegetables, cranberry sauces, stuffings and other classics for more time at the table — and less in the kitchen. Credit... Supported by By Emily Weinstein As with dating or ...

The best way to start making homemade sweets? Follow these basic instructions and tips. Credit...Photographs by Joseph De Leo For The New York Times. Food Stylist: Monica Pierini. Supported by By ...

Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on magazines, websites, cookbooks, and newspapers, Karen has been helping to shape the way ...