Healthy

When he makes this stunning salad at Empellón Cocina, Alex Stupak roasts baby carrots with mole poblano, a compl...

David Guas, who grew up in New Orleans, was amazed by the similarities between Creole and Cuban cooking, which were b...

Chef David Tanis had the Mexican heritage of Hudson Vineyards’ Cristina Salas-Porras in mind when he created this raw...

Cristina Salas-Porras tosses assorted nuts with sage and rosemary and bakes them for a long time at a low temperature...

There’s so much richness on the Thanksgiving table that a few tart and spicy things are necessary for balance, like t...

A handful of the last good sun-ripened tomatoes, plus fresh herbs and lemon juice, keep this early fall risotto fresh...

These soufflés collapse gracefully in their molds, so there’s no need to rush them to the table; they are more l...

Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween ...

For his light, simple salad, chef Matthew Accarrino of San Francisco’s SPQR mixes grapefruit and orange segments with...

Tara Lazar serves this dish at Birba, her pizzeria in Palm Springs, California. It calls for fregola, the traditional...

“We always choose a lighter, green salsa like this one for poultry or vegetables,” says Anna Zepaltas. “With a strong...

This is a quick and satisfying little “sandwich” of apples that’s great to wrap up and take on the go. Slideshow: De...

This delicious, all-purpose marinara sauce is useful in a variety of recipes. F&W editors love this marinara sauc...

Anna Zepaltas reserves powerful, complex-tasting red salsas for beef, pork, lamb or hearty mushroom tamales. Slidesh...

The secret to this speedy soup is buying ingredients with lots of built-in flavor, like hummus and jarred piquillo pe...

Combining an abundance of super-crunchy, perfectly in-season vegetables in a creamy, lemony dressing is a fun and del...

This modern take on the pickled supermarket staple features sunchokes, cauliflower and shishito peppers. Slideshow:...

In the relatively brief time it takes for the veal chunks to become fork-tender in a pressure cooker (25 minutes vers...

Dried beans are one of the best things to prepare in a pressure cooker: After a 30-minute quick-soak, the beans becom...

Poaching salmon in wine gives it a lovely flavor; using the poaching liquid to make a vinaigrette is a delicious way ...