Healthy

These honey-flavored cereal bars with puffed rice and toasted oats, from Real Snacks by Lara Ferroni, make a great su...

Scott Boggs serves this salad with the rich, salty Toussaint cheese but it is equally delicious with Parmigiano-Reggi...

Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; th...

“My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches,” says Michael White. He serve...

Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substan...

Most Chinese-takeout sweet-and-sour sauces are bright red, gluey and sugary. Grace Parisi’s version is light as well ...

This delectable vegetable slaw has tons of texture and flavor: crisp shredded brussels sprouts, crunchy hazelnuts, sa...

This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mush...

This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the gar...

Andrew Zimmern’s Kitchen Adventures Ring in the Year of the Snake with these superb dumplings. The recipe is much eas...

Andrew Zimmern’s Kitchen Adventures My childhood summers were spent on the South Fork of Long Island, New York, where...

Shaun Doty makes flavorful sauces for his exceptional rotisserie chicken at Bantam & Biddy in Atlanta, like this ...

Chefs are puffing up all kinds of grains to add a texture jolt. Here, Grace Parisi's take on the trend: A homemade cu...

This one-pan supper combines a number of standard shelf-stable pantry staples, like sun-dried tomatoes, tinned sardin...

In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. ...