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 ...

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 ...

We are in the midst of determining who has the best dumplings in Denver in our food challenge bracket, and even visited a ...

Fresh beet pasta is a dish you find from northern Italy all the way down to Sardinia. And look, it’s easy to see why. This homemade beetroot pasta has a stunning, jewel-like amaranth color that really ...

Heat butter slowly in a small sauce pan until it begins to brown. Remove from heat. Cook beet ravioli in salted boiling water until done, about 2 minutes; drain. Toss hot ravioli with browned butter.

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 ...

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 ...