Once you try a melting veggie recipe like our maple butter carrots or balsamic parmesan cabbage, you'll want to make them ...

It’s better to salt and pepper after a recipe ... vegetables are tender. You might need to add in a touch more broth as it tends to evaporate while simmering on the stove. Keep the pot lid ...

This simple recipe is a clever way to stop any of those vegetable odds and ends going to waste. Use the stock to make a ramen, soup or stew. Place the vegetables, dried mushrooms, peppercorns and ...

Enter: one-pot spring dinners that are ... and potatoes with a dose of vegetables and protein. In other words, these kid-friendly recipes are surprisingly well-balanced. Many of them also have ...

This earthy black lentil soup recipe is a delicious take on dal ... cooking a cup of lentils with a full two quarts of vegetable stock that becomes a fragrant, savory broth with the addition ...

Bring broth to a gentle simmer in pot; maintain during cooking. (Do not overcrowd the ingredients. This will help maintain a simmer.) Place vegetables, tofu, seafood, and steak on serving trays on ...

stock and turmeric, if using. Season with lots of pepper and stir well. Cover and cook on High for 3½–4 hours or Low for 5–7 hours, until the vegetables are just tender. Take 3 ladlefuls of ...

Any cut of beef or pork that took hours to tenderize, along with vegetables from the garden, simmered until the broth was flavorful. A pot au feu might include potatoes, parsnips, turnips ...