1. Set the oven at 425 degrees. Have on hand a large rimmed baking sheet and a large deep skillet.

When the nights turn blustery and the temperature drops, I know that roasted vegetable season has arrived, and I embrace it with reckless abandon. I'll roast any kind of sturdy vegetable that I can ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The delicate ...

This quick and easy meal makes for fast prep and able to serve up to 5 people in less than an hour! Feel free to substitute vegetables for what is in season around your area, you can even use a ...

As I excitedly wandered the overflowing aisles at Berkeley Bowl in search of inspiration in the form of fresh produce, I spied the most beautiful rainbow carrots. I recalled a recipe for roasted ...

Butternut squash soup is truly one of the most beautiful and comforting soups around, no matter how you season it. Frankly you could puree up some roasted squash with some broth and a splash of cream, ...

Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seeds, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the ...

The air is getting crisp, sweaters are upon us, and recipes full of spices and warmth are headed our way. The summer produce selection is exciting, but I find a ton of surprising inspiration in fall ...

Hearty and warming, this betacarotene-packed butternut squash soup is taken up a notch thanks to the roasting and the addition of cumin, chilli flakes and carrots. It’s quite spicy, so reduce the ...

A quick and easy roast, using salmon fillets and chermoula (a heady North African spice marinade that pairs beautifully with fish). This dish goes well with the Quinoa with Raisins, Walnuts and ...