For a real vintage throwback, try this long-forgotten tomato-based "salad" that has been out of style for quite some time.

4. Add the squash and zucchini to the bowl you used for the carrots and toss with 1½ teaspoons of the canola oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Once the carrots have ...

Place the chopped tomatoes in a colander resting over a plate. Sprinkle with the salt. Let sit for 15 minutes. You’ll be left ...

Cook the whole peeled carrots in a large pot of rapidly boiling, generously salted water until just tender-crisp, about 4 minutes. Refresh in an ice bath to stop cooking, pat dry and, if they are ...

You’re at a cookout, eyeing that colorful bean salad, creamy coleslaw and old-fashioned potato salad. Can these count toward ...

To really amp up a standard, run of the mill tuna salad, you don't need anything fancy -- just this one pickled vegetable that you can whip up in minutes.

I like to make farro salad with roasted vegetables — another step to complete before it gets warm — and the possibilities are endless. It should be a sturdy vegetable, such as fennel, cauliflower or ...

Preheat the oven to 400°. Put the beets in a small baking dish, cover with foil and bake for about 40 minutes, until tender. When cool enough to handle, peel and halve the beets and transfer to a ...