You just can't "beet" it.

Social media creator Abby Cheshire is a private yacht chef who plates gorgeous meals as she's cruising between ports. So it only makes sense that her debut cookbook, Passport to Flavor, is an elegant ...

Salads encourage the sloth in a cook. It’s too easy to gather up a bowl full of ingredients, paying little or no attention to anything about them except that they’re conveniently at hand, slop them ...

Add Yahoo as a preferred source to see more of our stories on Google. These three methods for cooking beets are straightforward, low on prep work, and extremely forgiving. Especially if you’re boiling ...

For anyone who has joined a Passover seder, the maror (horseradish) is a love-it-or-hate-it item. Here's how to up the ante, if you dare.

Toss roasted beets, thinly sliced fennel, and chickpeas in a colorful salad and serve it on a bed of arugula for a satisfying summer dinner. If you want to make this as a side dish for grilled chicken ...

2 cups sliced, cooked beets or 1 15-ounce can sliced beets, drained In a saucepan, combine the vinegar, sugar, water, cinnamon and cloves. Bring to a boil, stirring occasionally. Add the beets. Return ...

1. Whisk together vinegar, oil and salt to taste. Set aside. 2. Cut stalks and greens from the beets. Cut the stalks where they join the leaves. Wash beets, stalks and leaves in cold water. Dry well.

Lately, Tony, Gio and I have found ourselves getting lost on the prairie at our friends' farmstead just south of Casselton, N.D. Greg and Lisa Cook, of Fargo, purchased the farm a year ago with a ...