Dr. Sonya Hansen is a board-certified criticalist. She attended veterinary school at the University of Minnesota, followed by a rotating internship at Michigan State University and a critical care ...

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Trends demand both fealty and novelty. Fealty because everyone has to either play along or cry foul. Novelty because there is forever an old trend dissipating and a new one materializing. Cabbage, the ...

With so much dietary focus on fresh, whole foods, you might get the impression that raw vegetables are more nutritious than their cooked counterparts. While it's true that some cooking techniques can ...

February is technically midwinter in the Northern Hemisphere, when we reach the midpoint between winter and spring. Most places are still deeply immersed in the cold and snow that comes with the ...

You have carrots, parsnips, sweet potatoes; I have recipes. By Tanya Sichynsky Yewande Komolafe’s one-pan roasted vegetables and polenta.Credit...Kate Sears for The New York Times. Food Stylist: Hadas ...

As soon as the sun starts setting before 5 p.m., I brace myself to battle the doldrums that tend to set in with the diminishing light. Making sure I get outside for a walk in the daytime helps, as ...

Roasting is one of my favorite cooking methods. There are few techniques that are simpler and offer such a high flavor payoff with so little effort. And roasting vegetables, especially around this ...

As temperatures drop and autumn approaches, an abundance of delicious and nutritious fall produce will come into season. That means it's time to say goodbye to fresh summer produce like tomatoes and ...