Although they are never out of season, green beans aren't on our list of favorite vegetables. Most often they are served bright green and al dente (read "chewy"), which is part of the problem. Yet we ...

Food & Wine editor in chief Hunter Lewis says this recipe is the way he gets his kids to eat green beans. / Credit: Food & Wine This simple side dish pairs the flavors of earthy, long-cooked, charred ...

Although they are never out of season and always affordable, green beans were never on our list of favorite vegetables. Most often they are served bright green and al dente (read "chewy") which is ...

During the holidays, there are many opportunities to share delicious food, and it’s easy to end up overindulging. That's why it’s important to have healthful options on the table. Our garlic-roasted ...

Turn up the oven and let the sides shine. These 13 roasted dishes are golden, crispy, and bursting with flavor—perfect for pairing with anything or stealing the spotlight all on their own. Roasted ...

Classic church potluck recipes are the kind you keep coming back to because every one’s a keeper. These dishes bring peo ...

Smooth: good. Wrinkled: bad. Standard policy in many a household, especially for linens and skin. Smooth suggests order, freshness, vitality. Wrinkled suggests ruin. Exceptions abound: The crinkled ...

To roast the fennel, heat the oven to 350F. Trim the fennel bulb of its stalk, cut it in half and cut away the tough core. Slice the fennel lengthwise about 1/4 inch thick. In a small roasting pan or ...