We’re skipping the National Days this week and going to something fresh and in season with all the cooler weather we are having in the coming days. During the summer months, fresh tomatoes – with ...

Among the in-house fresh pasta offerings at Berkeley Bowl are two varieties made with purple beets, including a fettucine-sized package and a slightly thicker cut noodle. After road testing them in ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. It’s important ...

•1 large bunch beets (6-7 beets) with greens attached, washed •2 tablespoons olive oil, divided •3 cloves garlic, peeled and thinly sliced •12 ounces whole wheat rotelle or penne pasta •1/3 cup grated ...

CORTINA D'AMPEZZO, Italy (AP) — Every corner of Italy has its own culinary traditions, from carbonara in Rome to tortellini in Bologna. Winter Olympics co-host Cortina d’Ampezzo's signature dish is ...

Combine the root with its earthy-tasting greens, crumbled goat cheese and penne By IVY MANNING Special to The Oregonian I love it when a trip to the farmers market inspires me to create a new dish. On ...

VEGETARIAN FLAVORS: Wow your special someone with this earthy mix of linguini, beets and goat cheese By IVY MANNING Special to The Oregonian The connection between food and love is a topic that has ...

Rocco DiSpirito’s vegetarian “tartare” of shredded raw beets develops a slightly spicy depth from the horseradish and Dijon, while creamy carrot “egg yolk” brings bright flavor to beets’ natural ...