Because they've been pickled with beets, that's why! Chef Arlyn Llewellyn's pickled deviled eggs taste as spectacular as they look.
Once you try this homemade mustard on some grilled meat or with a charcuterie plate, you'll never go back to the store-bought stuff.
Start with a basic dough recipe. Add some lemon zest and nutmeg. Create tiny dumplings, then fry them in butter. Chef Seth Elgar demonstrates.
This recipe is the perfect summer dessert to serve at parties and cookouts. Top with a heaping scoop of vanilla ice cream and you likely won’t have leftovers.
This pulled pork gets its barbecue flavor from a simple dry rub. Throw it in the crockpot in the morning and eight hours later you’ll have a delicious meal.
Start with a simple pancake recipe, then get creative. That’s when you have the chance to wow people.
My favorite variety of rice is short grain brown rice. I add some tahini and sesame oil to rev up its nutty flavor.
While you wait for your breakfast to bake, whip up a quick pico de gallo or tomato sauce to drizzle on top.
Get the hype started early for spaghetti squash. It'll be another several weeks before it makes its market debut, but we're already excited about these recipes.
This dish will look like a crustless pizza when it comes out of the oven. The cheese curds and eggs create a base for the tomatoes and greens.
Hands up if your garden is producing more radishes than you know what to do with. This pickle recipe is here to help.
Learn how to cook bulgur, also called cracked wheat. Then throw together a salad with bulgur, cucumber, tofu, sunflower seeds and fresh herbs.
It’s not quite tomato season yet, but keep this recipe in your back pocket. Cherry tomatoes will start popping up before you know it.
Here's a primer for growing beets, roasting beets and serving them in a salad.
You're never too busy to throw on a pot of lentils. Here's how to cook dinner in under 20 minutes.
Millet isn't just for the birds anymore. This hearty salad is a little sweet and a little crunchy.
This zinger of a drink is rich like a milkshake, thanks to a dash of olive oil.
It's time to start saving the heels from your loaves of bread.
Keep this recipe in mind when you're planning your Thanksgiving feast.
Two underdog vegetables form the base of this soup -- celery root and fennel bulb.