Summer is calling with our peach, blueberry, and feta salad. Crunchy, creamy, and juicy, this salad will cut through any ...

Padma Lakshmi may be known as the former host of "Top Chef," but she's also a clever home cook with a recipe you'll want to ...

Explore the history and cultural significance of various salads from around the world. From ancient Roman lettuce to ...

The Michelin Guide doesn’t just bestow stars on restaurants with exquisite $300 menus. The inspectors eat like real people ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and ...

It’s easy to eat ripe figs as they are, straight up from the market. However, if you are lucky to have an abundance, try ...

I’ve noticed that guests appreciate a place setting that includes steak knives. The sharp blades make cutting Iceberg lettuce ...

Take your preferred protein — rotisserie chicken, canned beans, quick-cooking salmon filets — then, instead of sides, add ...

You can start to plant vegetables in July for a winter harvest. Palphramand suggests sowing kale and cabbage, choosing ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and ...

As temperatures climb, chef Kathy Gunst loses her desire for traditional meals made of a main course, vegetable and starch.

DIRECTIONS: 1. Rinse and sift through the lentils for any small stones. Put the lentils, thyme and bay leaf in a large saucepan and cover with water by about 1 1/2 inches. Bring to a boil over ...