Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and ...

In this installment of Market to Table with Steven Satterfield, the head chef of Miller Union and author of Root to Leaf looks to fall’s bounty for hearty vegetables and greens perfect for any ...

seeds. Place cut side down on sheet tray. Bake for 35-50 minutes and let cool for at least 30 minutes. Scoop out spaghetti squash to serve.

If you are brave and can handle knives well, after washing the squash (about 2 pounds or so), cut it in half lengthwise and discard (or save for roasting) the seeds. Don’t cut it too small or you’ll ...

Spaghetti squash is not only gluten-free, nutrient-dense, and low in carbs, but it's an incredibly versatile food to cook with, and there are multiple ways to prepare it. While cutting a spaghetti ...