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 the inside and lightly crisp on the edges, with a flavor similar to chard ...

Cream cheese 150 g Chives q.b. Extra virgin olive oil q.b. Fine salt q.b. Black pepper q.b. To prepare the beetroot crackers, peel the pre-cooked beetroot and place it in pieces into a blender (1).

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 ...

Pierre Gagnaire was named The World's Most Inspiring Chef by F&W in 2010. The French iconoclast is known for pioneering French fusion cuisine, and he continues to innovate. His many restaurants, ...

Add Yahoo as a preferred source to see more of our stories on Google. Getty / wmaster890 From a culinary perspective, beets offer a two-one punch. Their bright pink color can brighten up the simplest ...