Healthy

Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It’s a minor innovation, b...

“The key to great fried rice is starting with cooked rice that’s had time to cool and dry out, so it stays firm in th...

Traditional Indian cooks often turn to spiced yogurt marinades when using a clay oven called a tandoor. Wrap the succ...

The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.

This spread gets a triple hit of smoky flavor from grilled eggplant, ancho chiles and smoked Spanish paprika. It's de...

“I use macadamia nuts two ways in this summery zucchini-and-peach salad: chopped, for crunch, and also pureed, to mak...

Grilling kale gives it a toasty flavor; the smartest way to prepare kale for grilling is blanching it so it becomes t...

Cartoccio means “paper” in Italian, which refers to the wrapping used to make packets for grilling. Here, foil packet...

Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that give...

In Brazil, cooks make feijoada—the national dish of stewed, smoked meats and black beans—with dried beef called carne...

Dill griddle biscuits—a cross between hot cakes, crumpets and scones—make great breakfast sandwiches with a smoked-sa...

To pump up the smoky flavors in this dish, Alyssa Gorelick grills both the stuffed poblanos and the vegetables for th...

Jeff Banker makes a summery, California-inspired version of this classic Italian sweet-and-sour mix of eggplant, cele...

Grace Parisi learned to make unagi Kabayaki—grilled eel—by watching YouTube’s Cooking with Dog. Since eel is fairly h...

Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents’ restaurant. He later opened his own r...

These griesschnitte (fried semolina dumplings) are moist and not too sweet, a perfect end to a meal. This recipe, fro...

Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are ...

This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuce...

Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves...

Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simm...