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If beets aren't your thing to begin with, this recipe won't convince you otherwise. It's a butter-fried pancake made of nothing but shredded beets, flour, a bit of chopped rosemary, and good old salt and pepper. The flavor is earthy,... More

At the Logan Square Farmers' Market in Chicago recently, I came across yellow beets and was told they are sweeter than regular red ones. Whether that's true or not, I was sold. I just had to think of how to... More

What other piece of produce comes naturally in shades of gold and purple? (Alright, red-purplish). And has a homophone defined as "to conquer"? As in, to conquer the Celtics? Laker fans, get yourself both colors of beets and roast them... More

The basic hamburger has many permutations, depending on condiments–from classics like bacon and cheese to crazier additions like a fried egg. The meat itself can be charred on a grill, or seared on a griddle; the bun can be crusty,... More

©iStockPhoto.com/vnlit It's been only within the last year or so that I've acquired a taste for beets. I used to hate the earthy flavor and slightly gritty texture, which reminded me of eating dirt. But my girlfriend loves them,... More

The world probably wasn't clamoring for yet another roasted beet recipe. But this one is stellar. It's a great alternative to the standard tomato-based bruschetta—and almost as easy. Plus, it lasts longer. My fiancée and I made a huge batch... More

If you missed Monday's intro post on it, this week's Cook the Book features Jenni Ferrari-Adler's Alone in the Kitchen with an Eggplant, a book in which food writers and food-crazy authors share what it means to cook for one... More