CURE continues its Recipe Swap with an easy vegetable dish from reader and registered/licensed oncology dietitian, Caryn F. Looking for an easy way to add more vegetables into your diet? Loaded with ...

A traditional vegetable tian holds a special place in my heart because to me this captures the flavors of what my mother cooks from my father's garden, prepared Provençal-style.

Crispy, cheesy, and tender, this vegetarian dish might be the most delicious way to work more vegetables into your diet for the cozy season! In this video, Matthew Francis shows you how to make a fall ...

Note: The tian can be assembled or made ahead of time (and reheated, if desired). From "Open Kitchen" by Susan Spungen (Avery, 2020). • 1 (15-oz.) can chickpeas, drained, liquid reserved • 2 small ...

Self-control is never one of my strong suits, but I can resist out-of-season food as easily as a teetotaler tunes out Robert Parker. There are a dozen reasons why, but the most basic is simply the ...

This eggy variation on a tian (oven-­cooked Provençal vegetables) is like a baked frittata or crustless quiche. Zucchini blossoms make for a stunning presentation when you arrange them on top like the ...

There was always a little static while trying to bring my lo-fi home cooking into a restaurant setting, producing it at restaurant speed and volume, pace and temperature, and getting it back on the ...

1. Butter a wide, 6-cup baking dish and preheat oven to 375 degrees. 2. Peel the squash and discard the seeds and their strings. Cut the squash into 1-inch chunks. 3. In a heavy pot over medium heat, ...