These delicious recipes are just the beginning of the wonderful things you can do with the planet’s most exuberantly hued root. Few foods are as instantly festive as the earthy-sweet, richly hued beet ...

Golden beets take on a melt-in-your-mouth texture in this elegant side dish, infused with the warmth of turmeric and the natural sweetness of maple syrup. A final swirl of butter turns the pan juices ...

Every year when the beets start piling up on my counter, I know it is time to make pickled beets. This is one of my favorite ...

Great dishes may be served in fancy restaurants, but often they have the humblest of origins. French chef Roger Verge is known for his Michelin-starred restaurant Le Moulin de Mougins near Cannes, but ...

Set the tone for the big Thanksgiving dinner with these highly rated hors d'oeuvres, from simple dips to crowd-pleasing puff ...

Japanese and fusion are two cuisines that make me nervous. One is daunting and the other usually a disaster. But the best new book I’ve cooked from in months dabbles in both -- with dishes such as ...

¼ cup Spanish Marcona almonds (from Mediterranean Shop at West Side Market or other source) Preliminaries: Heat oven to 375 degrees. Prepare the beets: Toss beets in olive oil, salt and pepper. Wrap ...

Drain the beets, reserving 1 1/2 cups of the beet liquid. Place the beets in a medium saucepan with the reserved liquid and the remainder of the ingredients. Mix well and cook for 3 minutes over ...