Pierre Gagnaire was named The World's Most Inspiring Chef by F&W in 2010. The French iconoclast is known for pioneering French fusion cuisine, and he continues to innovate. His many restaurants, ...

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Preheat the oven to 350 degrees. Place the beet on foil along with the onion. Drizzle 1 tablespoon oil over both, and season with salt and pepper. Seal in foil and bake for 11/2 hours or until beet is ...

To prepare fresh beetroot pasta, drain the pre-cooked beetroot to remove any liquids (1). Cut it into pieces and place it in a cup (2), blend finely with an immersion blender (3). Set aside the ...

Don’t throw away beet stalks. This zero waste recipe uses the tops of the beet root plant. When roasted, they turn tender on the inside and lightly crisp on the edges, with a flavor similar to chard ...

Cook up the spaghettini. Throw a handful of chopped zucchini into a pan and saute for a a minute or two. Heat up the beet puree in a pan, and then add the spaghettini, stirring to get the pasta to ...

Beetroot Roti It is a healthy flatbread made with beet puree kneaded into whole wheat dough, creating vibrant, soft rotis that pair well with curd or raita and salad for a wholesome meal.

From a culinary perspective, beets offer a two-one punch. Their bright pink color can brighten up the simplest of dishes, while their earthy sweetness complements myriad ingredients. However, their ...

A commenter on my post from a few weeks ago asked for the recipe for the beet cake that actually worked, and I’m glad to provide it. For this one I used about half a cup of beet puree and half a cup ...