The next time you make a batch of chili, you're going to want to do this extra step before adding the vegetables into the pot ...

We can vouch for the velvety, rich quality of intentionally overcooked vegetables, but in the early summer, there’s something truly lovely about eating spring produce that’s been only lightly sautéed ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Sautéing vegetables is a seemingly simple act.

There’s something incredibly comforting about a homemade Indian vegetable curry simmering on the stove. The gentle crackle of cumin seeds in hot oil, the aroma of sautéed onions and garlic, and the ...

Grits: bring chicken broth, milk and butter to a gentle boil; whisk in the salt and grits to ensure no lumps. Then turn down the heat to low and cover the pot; simmer according to package directions, ...

Sometimes, you can judge a successful chili by the number of times people pop their heads into the kitchen, guided by the wafts of a generously seasoned and deeply promising dish. Whether you go for a ...

It is no secret that plant based diets and eating more vegetables is the key to a healthier life. Studies on Mediterranean diets and Japanese diets have suggested that people live longer and with ...

The vegetables -- crisp-tender baby carrots, artichokes, mushrooms, cauliflower florets, pearl onions -- are gorgeous, their colors bright and true. Quartered or halved or left intact, gently cooked ...