Our best-loved grilled vegetables will make it easy to get your daily serving of veggies.

Minimize fuss and maximize flavor with veggie-forward recipes to make anytime. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe ...

Veggies don't have to be boiled. In fact, if you're looking to maintain most of a vegetable's nutrients, there are far better ...

Why do roasted vegetables taste so much better at a restaurant? Chefs share their tricks to making crisp-tender, caramelized veggies at home. Crisp-tender roasted vegetables are an easy, delicious way ...

This simple and reliable collection of vegetarian staples — beans, pasta, tofu, salads and soups — will help you cook confidently all year long. By Tanya Sichynsky Whether you woke up with a Champagne ...

ASK VEGETARIANS about their most cherished cookbooks, and Mollie Katzen’s hand-lettered, whimsically illustrated “Moosewood Cookbook,” which turns 50 next year, frequently tops the list. “It’s always ...

Your health and cooking questions, answered. Credit... Supported by By Hetty Lui McKinnon and Alice Callahan Hetty Lui McKinnon, a cookbook author and New York Times Cooking contributor, has been a ...

New Delhi: For years, one question has sparked endless debates at dinner tables, weddings, restaurants and across social media: Is veg biryani just a fancy vegetable pulao? Purists argue that biryani ...