Healthy

For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...

Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many...

The heat in this deeply satisfying red lentil dish—called misir wat in Amharic, the language of Ethiopia—comes mainly...

Ethiopians eat with their hands and use this tangy, spongy, crêpe-like flatbread like silverware. It's made from...

Dandelion, mint, lemon zest and olives all have an aspect of bitterness, which is probably why they work so well toge...

To speed up this brothy goulash soup, Grace Parisi uses quick-cooking ground beef instead of the more traditional chu...

This minestrone is exceptional because it’s packed with so many great vegetables and delicious toasted angel hair pas...

To make this refreshingly lemony slaw, start with firm brussels sprouts and shred them in a food processor. Roasted s...

With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind o...

This chicken stock is terrific to use in soups, stews, dressings and stuffings, but it's so flavorful that it can eve...

Instead of mashed potatoes or sweet potatoes, try roasting and mashing butternut squash, which is especially deliciou...

This delicious, super-healthy quinoa salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksg...

At Il Buco Alimentari e Vineria, Justin Smillie goes through 60 cases of artichokes a week to keep up with the demand...

Bok choy is usually stir-fried, but Bryant Ng char-grills it until it’s smoky, tops it with deeply savory braised shi...

These caramelized brussels sprouts are a popular fall and winter dish at Bar Tartine. Nicolaus Balla tosses them in a...