Fall is my favorite season. When the air turns brisk and trees begin to show hints of crimson and orange, the time is right ...

Fall (autumn) is now officially here, meaning it's the perfect time to make some warming and hearty vegan fall recipes ...

Steam them, roast them or toss them into soups, stews and casseroles—but always have them on hand in your freezer.

Discover 7 Indian foods that have gained popularity in America, from flavorful curry dishes to classic street food favorites.

8 serving Total Time 8 hr Prep Time 15 min Cook Time 7 hr, 45 min Ingredients 1 lb. peeled butternut squash chunks (1¼" pieces) 1 small red pepper, diced 1 onion, diced 1 (19 oz.) can chickpeas ...

For a vegetarian or vegan version of this stew, cook a large cubed aubergine instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry.

These lunch recipes are packed with delicious fall produce like squash, sweet potato, broccoli and cauliflower, and are easy ...

Stews are great for freezing, so it always pays to make double the quantity you need and keep another portion for later. Store in the freezer in an airtight container for up to a month. Stews were ...

The day before you cook, soak the chickpeas in cold water with a pinch of bicarbonate of soda. The next day, drain and rinse the chickpeas. In a big saucepan, combine the chickpeas with 2 1/2 ...

Serve with rosemary garlic beer bread. Dana Gallagher / The Instant Kitchen Cookbook by Coco Morante Get Recipe: Instant Pot Eggplant Chickpea Stew Eggplant can be tricky to cook but the Instant Pot ...

Here's a roundup of this week's news on food and drink in the Twin Cities: Cabana Club is planned for St. Anthony Main. The ...