When I cook dinners at home, I often like to enjoy leftovers for lunch the next day. It’s probably the main reason why I like to double this particular recipe, so I have a grab-and-go healthy meal ...

Instructions: Preheat the oven to 350 degrees. Slice zucchini into thick 2-inch pieces and toss with olive oil, salt, pepper and garlic and lay the slices on a parchment-lined baking pan. Roast the ...

The skin of fried chicken. A handful of potato chips or a pile of French fries. A plate of freshly roasted vegetables. The satisfying crunch of all these foods engages multiple senses, enlivening the ...

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Discover easy vintage winter recipes that bring a sense of comfort and nostalgia, perfect for cold evenings and family ...

Warm up your season with hearty winter recipes passed down through generations. These comforting dishes bring time-tested ...

Garten demonstrated how to make her simple parmesan roasted zucchini recipe on an episode of Barefoot Contessa. She started by preparing the vegetables, cutting off the ends first, then slicing the ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Slow-roasting concentrates the flavor of zucchini spears and eliminates some of its water without making them mushy. To use a zucchini that is slightly overgrown, slice it into sixths or eighths; the ...

This recipe (find the detailed version on Bodrug's site) starts with a clever foundation of roasted zucchini. Instead of using raw zucchini, which can be watery and very mild, you’ll slice it up and ...