I’m a high-payback kind of cook. What I mean by that is that any effort I expend in the kitchen, I expect to have repaid several times over on the plate. You can put that down to philosophy if you ...

¾ pound globe eggplant, peeled and cut into small dice Instructions: Preheat the oven to 400. Spread the eggplant on a sheet pan and drizzle with 2 tablespoons of the olive oil. Season with salt and ...

We're only near the end of summer in that the school year will be starting soon, but that doesn't mean we can't dream of slightly cooler mornings and that second round of local tomatoes that we'll see ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Preheat oven to 450 degrees and start 6 quarts of water boiling in a large stockpot. Drizzle 1 tablespoon of olive oil in equal amounts onto large baking sheets. Divide the vegetables between the two ...

Preheat oven to 425°F. Place cubed butternut squash and red onion wedges on a sheet pan. Roast for about 30 minutes until tender and lightly browned. Allow to cool slightly. Prepare the dressing: In a ...

In the days before I was acquainted with winter squashes, their bin looked like a formidable landscape of oranges and greens. I had no idea which ones to grab or what to do with them once I was home.

We could all stand to eat better. Couldn't we? This week, we'll share recipes that taste good but not because they're packed with calories. Today's recipe was published in this month's Bon Appetit ...