#2. Whisk together the tamari, rice vinegar, sesame oil, honey, garlic powder, ginger, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.

I do all my roasting in a preheated 400-degree oven. Though cooking time depends on the size of your vegetables, with smaller chunks, pieces, and florets cooking faster than larger ones, these are ...

Spread the vegetables out in a single layer and roast them in the oven for 15 minutes. Meanwhile, put the bell-pepper strips on a second large baking sheet and toss them with 1 teaspoon of the oil ...

Ciambotta is easy to make and extremely flexible. In fact, it’s more of a process than a recipe. Usually I start with an onion gently cooked in olive oil until it is tender.

When you roast a big tray of vegetables, it’s easy to reheat the leftovers or add them to grain bowls. But sometimes, you’d rather refashion these vegetables into a new dish and give them a ...

Return to oven, and roast at 450° until vegetable mixture begins to caramelize, 4 to 5 minutes. 3. While vegetables roast, bring a large pot of salted water to a boil over high heat.

Food Network host Dan Langan shares 2 family recipes to try at home. Chef Dan Langan shared two simple and delicious recipes with "Good Morning America" that are perfect for the final few days of ...