In-season fruits and vegetables always taste better, and that’s not the only benefit, according to Lisa Hayim, MS, RD, a registered dietitian in New York City. When you purchase vegetables and fruit ...

Late summer is a wonderful time in the garden, with many vegetables reaching their peak harvest period. It's the moment when ...

One of the most popular crops in America, tomatoes—specifically cherry tomatoes—are incredibly high yield. "Lots of bang for ...

Add garlic-chile mixture and pineapple, if using, tomato and green beans. Continue simmering until vegetables are tender, 5-7 minutes. Taste and adjust seasonings as necessary, adding a bit more ...

1 Toss all the vegetables in a little oil, then season well. Grill on the braai until charred then put in a serving bowl. 2 Dip Mix together the yoghurt, harissa and lemon juice. Sprinkle the dukkah ...

Rinse all vegetables and herbs under cool running water before cutting or eating. Dice zucchini, onion, and tomatoes into small pieces and put into medium bowl. Because the jalapeño can burn the skin, ...

And, in summer, we make a raw, shaved zucchini salad with a simple dressing. If you want to toss together your own vegetable salad, find these recipes and more through Food & Wine's guide.

Remove, and set aside. In a large mixing bowl, combine all the vegetables, vinegar, and olive oil. Add parsley just before serving. Reduce oven to 200 degrees, double-checking the temperature with ...

Make the dressing: In a large bowl, whisk the vinegar, lemon juice, garlic, ¼ cup olive oil and chile flakes to combine. Season with salt and pepper to taste. Add the olives, shallot or onion ...

If you grow your own herbs – even in a windowbox – use them for this light and fresh-tasting summer vegetable strudel. Just be sure to include chives or spring onions for a touch of onion ...