Healthy

During her stay in Bangladesh, Naomi Duguid fell in love with dals (soupy lentil dishes) known as tok dal, or tart da...

Naomi Duguid came across this dish at a guest house in Mrauk U, a beautiful ancient capital in far western Burma. The...

“Thailand is condiment heaven, with a gazillion sauces. This northern Thai-style one is extra-sour, because it uses b...

“This recipe is a very traditional one, and this is a common ingredient combination,” says Münferit’s chef, Feri...

Like all raw fish dishes, this one is about the quality of the sea bass. Good olive oil is also key: Lokanta Maya’s c...

For her refreshing dish, chef Semsa Denizsel uses blanched chard leaves to wrap herb-laced bulgur. She serves the stu...

Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.

Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a ...

Chef Mike Lata’s spring version of pasta e fagioli, the Italian soup, uses fresh fava beans in place of borlotti or c...

This simple vegetarian pasta combines the flavors of spring—mushrooms, peas and asparagus—in a luscious creamy sauce.

Instead of croutons, consider making these crisp little chorizo bites to crunch up your salad.

Cooked spinach can get soggy and lose flavor. Michael Mina opts to top raw spinach with a warm dressing, so the leave...

Maria Helm Sinskey loves the fruity, spicy flavor of Calabrian chiles in this earthy pasta dish; they usually come li...

In his first book, called Beginnings, chef Chris Cosentino— a prolific Tweeter with more than 100,000 followers at @...

These healthy vegetarian patties are coated with panko bread crumbs so they become deliciously crispy in the skillet....

This dish tastes surprisingly rich for something so low in fat, thanks in part to the tannins in black and red grapes...

After cooking in the Google cafeteria, Nate Keller and Mirit Cohen started Gastronaut (gastronautsf.com), a San Fra...

For this creamy dish, chefs Tyler Rodde and Curtis Di Fede use a fish stock to cook pasta slowly, risotto-style. If y...

Fish fumet is an easy, elegant stock that can be used as a base for many fish or shellfish dishes.

“Come March, it’s no longer possible to be inspired by root vegetables,” says chef Mike Lata of Fig in Charleston, So...