If you want to really get a good sear on your sautéed veggies, reach for this specific kind of butter to get the job done.

Turnips don’t always steal the spotlight, but they definitely deserve a place in your spring veggie lineup. These root ...

A good place to start is a frequently overlooked application where one can easily overdo the amount of oil used: the meticulous craft of sautéing vegetables. If you think you can't achieve the ...

Despite bright blue skies (when it isn’t raining), warmer afternoons and daylight into the evenings, when it comes to vegetables, it’s winter. Sure, the occasional bunch of asparagus has ...

Add mashed potatoes and milk and cook for about 4 to 5 minutes. For the sauce, take a pan add some garlic, caper, cream, salt- pepper, parsley and butter. Saute for a while. When the sauce is ready ...

Lee Schulman, owner of Old Vinings Inn, was happy to share this recipe, the creation of executive chef Chris Lee and then-general manager Tara Madar. “Our guests love this dish because of the light ...

Stir in the chestnuts and cook for 2 minutes, until heated through. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve.