When I was a kid, I decided I really did like beets - but only after I tasted them pickled. The intense, sweet-tangy robust flavor puckered my mouth and almost took my breath away. Since then, I've ...

When I was a kid, I decided I really did like beets — but only after I tasted them pickled. The intense, sweet-tangy robust flavor puckered my mouth and almost took my breath away. Since then, I’ve ...

Makes about 22 ounces (2 3/4 8-ounce jars) Chef Stefano Frigerio's latest experiment yields a garnet-colored jam with earthy undertones from the beets and a hint of tart rhubarb on the finish. It ...

10 oz. spinach 1-pound beets, cooked and cut into small wedges 1 1/2 oz. crumbled soft goat cheese 1/3 cup pistachios, chopped In a saucepan; stir together rhubarb, water, wine, honey and vinegar.

Last June I was in Israel, where almost every meal begins with a gorgeous array of small plates, collectively called mezze. These include hummus and other dips, along with a vibrant variety of salatim ...