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Ruth Lively

  • Article

    Juicy, Ripe Tomatoes

    For the best tomato flavor, grow your own or shop at a farmstand

  • How-To

    How to prep artichoke hearts

    The tender innermost leaves of artichokes and their meaty bottoms are called artichoke hearts. They’re wonderful sautéed, braised, or roasted. And if they’re very fresh, they’re tender enough to eat…

  • Recipe

    Pan-Seared Artichokes with Sherry Vinegar & Thyme

    These artichokes are a versatile side dish for grilled, roasted, or braised chicken, lamb, or beef—or even duck breasts or veal chops.

  • Article

    Asparagus is at its best in spring

    Asparagus' true season lasts only a few glorious weeks in April and May; and that's the time to make the most of it.

  • Recipe

    Roasted Parsnips with Cinnamon & Coriander

    The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking,…

  • Article

    Sweet & Peppery Parsnips

    These humble root vegetables are wonderfully versatile in soups, mashes and braises.

  • Recipe

    Browned Cauliflower with Anchovies, Olives & Capers

    Anchovies and cauliflower are a sublime pairing. If you think six filets are too much, trust me: You’ll get a delicious suggestion of anchovy, not an overpowering punch. This is…

  • Recipe

    Clementine Granita

    Although a frozen dessert might not be your first thought for deep winter, this granita is a refreshingly light and delightful finish to a rich winter meal. And it’s a…

  • Article

    Clementines: Not just for snacking

    Though they make a perfect winter snack, juicy clementines are a wonderful addition to recipes too

  • Article


    Discover the hidden talents of this winter gem