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 ...

Don’t throw away beet stalks. This zero waste recipe uses the tops of the beet root plant. When roasted, they turn tender on ...

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 ...

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 ...

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.

Make something special for Valentine’s Day dinner with this recipe for how to make heart-shaped ravioli. This recipe turns ...

Looking for a protein and iron-rich immunity boosting paratha recipe? Give this simple and easy recipe a try, which is made with mashed paneer and beetroot puree. Packed with essential vitamins like ...

A ghoulish dismembered goat cheese hand has hints of onion-dip deliciousness with the addition of ground nigella seeds. (Along with black peppercorns, they also tint the dead limb a ghastly gray.) The ...

Note: For a more dramatic presentation, slice the carrots and beets to preserve their shapes. This recipe comes from Urban Roots farm in Austin, Texas. 1. In a food process, pulse the basil, cilantro ...