This Roasted Vegetables with Stir-Fry Sauce recipe offers a foolproof twist on a classic dish, combining bold Asian-inspired flavors with an effortless oven technique. I have a confession to make ...

You're going to love this delicious roasted vegetable lasagna with white sauce! Roasted butternut squash and red pepper, ...

Another classic ‘Mother’ sauce from French cooking - with vegetable stock from scratch, we learn all about 'Velouté'. Grab ...

For the vegetables: Heat oil and butter in a skillet. Add all vegetables except tomato. Add salt and pepper. Sauté over high heat for 2 minutes. Add tomato and toss lightly. Set aside. Bring 5-6 qt.

Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir.

Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper. Spoon a third ...

Season with sea salt and freshly ground black pepper, then toss together so the vegetables are all evenly coated. Roast in the oven for 30 minutes, turning halfway through. Make the sauce.

Don't toss that turkey or tip the cranberry sauce into the trash. Instead, transform holiday leftovers into tasty meals.

Our mum used to make these cheese and vegetable skewers with yoghurt dip. They were like our own homemade substitute for the commercially made crackers and cheese dip. The other kids thought we ...

flipping the vegetables halfway through for even browning. 6) Serve: Remove from the oven and serve immediately. Pair with your favorite sauce, such as Romesco, tahini lemon dressing, or chimichurri.

Arimoto feels that this spirit can be shown clearly through this week’s “shiraae,” vegetables dressed in tofu sauce. Although shiraae is served year-round, Arimoto freely gives twists to the ...