Roast

Tossed with crunchy pumpkin seeds and drizzled with nutty brown butter is the best way to eat roasted cauliflower.

The broccoli should still have snap and crunch after charring.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Try this in a frittata, folded into a grain salad, or in a hash with bacon.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.

Once you make a rich, fragrant broth like this one you’ll never go back to the packaged stuff.

A lot of people assume that being healthy means that red meat is off the menu. But I'm delighted to say that it's very much on mine. That said, I am a stickler for ensuring that the meat we eat is of the highest quality and that it is always paired with an abundance of vegetables. Plants are always my main focus, but a little bit of good-quality meat here and there has worked best for me. I have tried being vegan and vegetarian but my health suffered during those phases. We are, after all, omnivores and so, unless you have a specific dislike of, issue with or reaction to meat, I think it's a food group that has an important role in our diet. If you like carpaccio, this recipe also works incredibly well with the beef served raw and very finely sliced.

When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.

The leftovers from this wholesome, spiced-up chicken dinner are just as good as the meal itself.

You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.

Coming up with a scrumptious, satisfying vegetarian main dish for the holidays can be tricky. Search no more! This stuffed squash is loaded with classic fall flavors, and thanks in part to the Vitamix wet-chop, the prep for this dish is relatively simple.

This is how we make chicken bone broth at home. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion. Roast the vegetables first for added depth of flavor and color. Be sure to keep the ingredients covered by adding water just to cover through- out the simmering process. The pot can be left overnight to simmer on your stove; however, be sure there is enough liquid in the pot before you go to bed, and keep the flame low. Too much evaporation will result in a burnt batch.

Slow-roasting is the most foolproof way to get perfectly cooked salmon or char on the table tonight.