It caramelizes the sugars in the beets, giving them a sweeter and more concentrated flavor.

I prefer using golden beets because their color and flavor are brighter than red ones. Use whatever you prefer; just wear gloves to protect from staining your hands. If you want to use precooked or ...

Beets are the perfect addition to bountiful fall feasts. They are satisfying without being heavy, and their rich ruby and golden tones add visual interest to any seasonal color scheme. Plus, beets are ...

I am a little late to the ricotta party. For a long while, this Italian whey cheese has been relegated solely to lasagnas and other filled pasta dishes. Aside from that, ricotta has not played a role ...

Japanese and fusion are two cuisines that make me nervous. One is daunting and the other usually a disaster. But the best new book I’ve cooked from in months dabbles in both -- with dishes such as ...

Every time I cook with beets, my kitchen ends up looking like a crime scene. Despite my best efforts, hot pink beet juice somehow winds up absolutely everywhere—all over the counter and the cutting ...

I was well into adulthood before I considered beets to be anything special. My childhood memories aren’t kind to this humble root. Beets then came in a can. Only in a can. Then along came Marian ...

It seems improbable that a rough, ugly, dirt-covered root vegetable can be transformed into something utterly soft, delicious, even beautiful, but this is exactly what happens to beets when they’re ...

I am a little late to the ricotta party. For a long while, this Italian whey cheese has been relegated solely to lasagnas and other filled pasta dishes. Aside from that, ricotta has not played a role ...