Healthy

Fresh beet juice and shredded beets are the secret to this ultra-fresh, super-quick take on borscht. Slideshow: ...

You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, ho...

Coriander, fennel and anise flavor this lovely vegetable broth, which Daniel DeLong uses as the base for his Bouillab...

Instead of buying a jar of chutney, make this sweet-spicy, apricot-based version instead. Slideshow: More Homemade C...

In this incredibly easy recipe, Michael Chiarello brushes endives with olive oil, grills them until lightly charred a...

These juicy Japanese meatballs, known as tsukune, are grilled on skewers with the finger-size green peppers called sh...

This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meati...

“When I got back from traveling in Thailand last year, my dad wanted to try something easy that mimicked the flavors ...

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same tim...

Tim Byres’s shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad on to...

This is a big, hearty and tangy salad, with hunks of toasted bread, grilled vegetables and marinated anchovies. Sli...

Drizzling this moist and tender grilled fish with an Asian vinaigrette is easy and utterly delicious. Slideshow:...

This is a fig lover’s feast: Plump, juicy grilled figs are paired with a quick fig jam made from dried figs, red wine...

Andrew Zimmern loves to serve this spicy, chunky salsa alongside the leaf-wrapped Yucatán pork. Slideshow: G...

Michael Chiarello takes advantage of every hot coal by cooking whole eggplants and onions directly on the embers whil...