Author: Ruth Cousineau
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Lillian Chou
Author: Roberto Treviño
Author: Miriam Chandler
Author: Jack Bishop
Author: Douglas Rodriguez
Author: Bon Appétit Test Kitchen
Author: Maria Watson
Author: Chris Schlesinger
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Author: Joel Fuhrman, M.D.
Author: Melissa Roberts
Author: Ian Knauer
Author: Emily Connor
Author: Jean Anderson
Author: Kristin Donnelly
Author: Linda Ziedrich
Author: Sheila Lukins