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Healthy Make Ahead Staff Favorite Vegetarian

Chef Jenn Louis from Portland, Oregon, says she could eat braised greens, like this quick and healthy Swiss chard, ev...

Fast Healthy Staff Favorite Vegetarian

Jean-Georges Vongerichten first created this side dish as an all-green one, using pistachios. “When I tried it with p...

Make Ahead

These mushrooms are marinated in a horseradish-and-juniper brine, flavors that are especially nice in winter. They pa...

Make Ahead

To make his gratin even more decadent, Jeff Cerciello layers the celery root and sweet potato with bacon and Gruy...

Fast Healthy Vegetarian

Top Chef Masters winner Floyd Cardoz finishes his spice-roasted squash with tangy lime and sweet honey.

Top Chef Masters winner Floyd Cardoz flavors tender braised escarole with fragrant ginger and cumin seeds.

Healthy Make Ahead Staff Favorite

"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any ...

Make Ahead Vegetarian

Jeff Cerciello pickles his mushrooms in a horseradish-and-juniper brine—flavors that are especially nice in winter wi...

Fast Healthy

"The first time I had kimchi was when I arrived in New York City in 1986," says Jean-Georges Vongerichten. "I was lik...

Fast No-Cook Vegetarian

To keep the vegetables in this salad crisp, Jeff Cerciello soaks them in ice water and then dries them in a salad spi...

2720 Results

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