Healthy

To add the deepest flavor to this nectarine jam, Ernest Miller uses three different types of ginger: dried, candied a...

Inspired by li hing mui—salty-sweet dried plums that are a popular snack in China— chef Minh Phan pickles fresh plums...

“Fig-flavored balsamic vinegar is pretty common, so I thought, Why not make my own?” says Ernest Miller. It was a gre...

With their sweet, mild pea flavor and their juicy stems, pea shoots are becoming a popular salad addition. Here, they...

This fast and easy side combines sautéed baby squash with scallions, shallots and parsley. It's a great way to s...

“The $24 spaghetti from Scott Conant’s Scarpetta in NYC is so delicious,” says Roy Choi of L.A.’s Kogi empire. “My $4...

“I like to use soy sauce in pizza dough and burgers,” says chef Tim Cushman of Boston’s O Ya. “It fills in flavor hol...

In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a w...

Blogger Sara Forte of Sprouted Kitchen makes savory crepes as a delicious vegetarian main course. “I like to make eno...

Chef Steven Brown flavors his jerk-style chicken with a highly spiced, tangy marinade, but there’s something else tha...

Chef Paul Berglund grills and marinates cucumbers from his rooftop garden at Minneapolis’s The Bachelor Farmer. He ad...

At Plum Alley in Salt Lake City, chef Ryan Lowder makes what he calls “American Asian food,” which includes delicious...

This fresh green chile relish isn't supremely spicy, but it has fantastic depth of flavor, making it a perfect comple...

This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of includin...

This homey Vietnamese dish is simply shredded chicken with fresh herbs and turmeric-scented jasmine rice. Using a rot...