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.

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 ...

Mary Ann Cook's fresh market vegetable dish is made with fresh vegetables sauteed in olive oil and garlic with goat cheese and basil. Emily Rasinski erasinski@post-dispatch.com Yield: 4 to 6 servings ...

Freshly made ratatouille, a tasty blend of Provençal vegetables and crispy, sautéed chicken make a quick, colorful dinner. Coating the chicken with coarse cornmeal gives it a flavorful crust without ...

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 ...

TYLER, Texas (KLTV) - This dish makes good use of what’s available in the farmers market during the summer, and is great for brunch or dinner. You may just find that grit cakes are your new go-to for ...