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Heidi Swanson says this breakfast salad is all about the berries—if the strawberries aren't great, consider swapping ...

Mixing all different kinds of citrus with brussels sprouts, olives and dates creates a delicious and unusual winter s...

Chef Ricardo Zarate uses paiche, a firm, white fish imported from South America, in these tasty lettuce wraps. Since ...

Celebrity chef Curtis Stone puts a special spin on roast chicken, braising it in an aromatic sauce with beans and fen...

Garlicky, spicy and delicious, this quick kimchi combines crunchy bok choy and tender napa cabbage for an interesting...

Mustard seeds bring out a delicious flavor in eggs, which get topped with a variety of unexpected and tasty ingredien...

Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roast...

Miso soup gets re-imagined by blogger Heidi Swanson, who adds earthy, brilliant yellow turmeric for additional flavor...

The unexpected topping of sautéed ground beef and pine nuts adds texture and deep flavor to this extra-creamy ch...

Lightly sautéed onions and garlic, plus ground coriander, stirred into a salsa-like chopped tomato-and-chile sal...

Curtis Stone uses kale and walnuts to flavor his lemony pasta, but the surprise ingredient is fresh, bright basil, wh...

This quick dish from chef Viet Pham features trout fillets in a bright and tangy vinaigrette. Slideshow: Healthy Fis...

Don't be fooled: This is not American-style Chinese chicken salad. It's way better—crunchy, light and spicy. Slides...

This crisp, tangy and colorful condiment requires no cooking whatsoever, but you do have to wait a week while the veg...

Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla ...

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