Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. Today, Leah Greenstein (SpicySaltySweet) drops by from Los Angeles. Take us to market, Leah! Brooks cherries from Ken's Produce. When I was a kid, I was allergic to everything red (or at least that's what my mother told me, my fiancé thinks she made it up). Tomatoes, strawberries, raspberries, cherries, and Kool-Aid fruit punch were all off limits. Fortunately, after years of miserable pizza parties and strawberry shortcake headaches, I grew out my food allergies. And what I found on the other side of antihistamines were tangy-sweet, ruby-colored cherries that made... More

I caught some mostly good-natured flak when I fancifully gave President Obama a hard time for not allowing his wife to plant beets in the new White House garden. Now, according to Maureen Dowd's column in today's New York Times, Alice Waters also wants to introduce our President to the joys and pleasures of fresh beets simply prepared: "I would like to serve him some golden beets sometime that were roasted in the oven, that were not overcooked, that were dressed with a lovely little vinaigrette, maybe even diced in a salad," she says in her seductive way. "Squeeze 'em with a little lime. It's fantastically nutritious." And seriously delicious, I might add. Here's a recipe for the White House... More

President Obama doesn't like beets, which means there may not be any beets growing on the White House lawn. While I am thrilled about the new organic vegetable garden, it seems Mr. President should get over his beet aversion. Give them another chance, man? More

Nina of Veggie Wedgie makes a beautiful beet hummus that she adapted from Donna Hay magazine. There's no fuss or muss to this recipe; simply blend all the ingredients until smooth and serve. It's a double dose of pretty and healthy to help you get through the winter blues! Related Essentials: Hummus In Videos: Hummus Rap... More

©iStockPhoto/mdmiller Most of us are familiar with the most common purple-red beets, yet I've seen their earthy flavor and pink juices intimidate even the fiercest of cooks. In season through autumn and found in a variety of colors, beets can be eaten raw or cooked. However, their buttery texture and sweetness shine through when roasted in foil with olive oil, salt, and pepper in a 400 degree oven for 45 minutes--a simple recipe for those cool and breezy days that are soon approaching. Be gentle with their flesh and store them in a cool place, and slice them up for a perfect side or even a shining star in a salad, soup, or on a burger. Here are some other... More

Photograph from Charles Haynes on Flickr Because I rarely think about color when I’m planning what to cook, I always feel guilty when I read about how important it is to one’s enjoyment of a meal. The thing is, I’m not sure how true that is for me. One of my favorite things about my family’s Thanksgiving is that everything on my plate is unapologetically brown, white, and delicious. And when my Tuesday night dinner at home has already taken twice as long as I thought it would to prepare, taking the extra ten minutes to clean and chop a dusting of green herbs or red peppers or yellow lemon zest almost never seems worth it. A Newfound Fondness for... More

Add beets, and you have got an Aussie Burger. Is there anything greater than the breakfast burger? I love a decent burger, and if you top it with an over easy egg, something magical happens. And that magic is called egg yolk, covering your burger in gooey goodness. Last week I sampled the breakfast burger from Goodburger (a slightly upscale, NYC burger chain) along with some co-workers, one of whom remarked, "Add some beets to this, and you've got an Aussie Burger." Come again? Beets? Now that sounds like something I could get into.... More

Inspired by our Purple Pickle post, Serious Eater Kid Kreplach made a batch of his own pickled red beet eggs and took it a step further by making deviled pickled red beet eggs! He was kind enough to share his photos with us and says, "A little sweet from the beets vs. a 'normal' deviled egg. Garnished with some of the beets from the pickling mix. The color was pretty fun." Thanks for sharing, Kid! (If you have something you want to share with us, feel free to either post it to the Serious Eats Flickr Group or email us.)... More