Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.
Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be. Consider them to be dirt candy.
Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.
All the messy, smoky goodness of a backyard barbecue minus the messy, smoky backyard.
The secret to these knee-wobblingly tender little lovelies? Roast ’em low and slow and then toss ’em on the grill for just a short spell. Which means you don’t have to constantly tend a smoker from dawn to dusk.
Sara Foster’s barbecue rub, a cheeky mix of paprika, black pepper, salt, garlic, chili powder, and brown sugar, can be massaged into beef, pork, or chicken.