Healthy

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. ...

This tasty riff on a falafel sandwich uses black beans and quinoa in place of chickpeas. Slideshow: More Recipes for...

This is a simple recipe for basic black beans, which get a nice hint of flavor from the aromatics. Slideshow: More ...

These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped w...

This is an inexpensive, easy, playful take on a sushi roll. It makes a terrific party snack. Slideshow: Fast Hors d’...

Sushi rice makes this dairy-free rice pudding—made with unsweetened almond milk—pleasantly chewy and creamy. Slidesh...

This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredi...

These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great sub...

Students in Haven’s Kitchen’s tapas class learn to make this twist on classic Spanish fried potatoes. The lemony aiol...

The idea for this elegant recipe came from a hearty Moroccan fish-and-tomato stew that’s made in the oven. Mourad Lah...

Jonathon Sawyer makes a fantastic jerk spice blend to sprinkle on a mix of chickpeas, cauliflower and brussels sprout...