To make this chile verde, just throw chunks of chicken in a pressure cooker with tomatillos, peppers, onion, garlic, cumin, ...

Robin Brenneman, Hilliard, Ohio Nutrition Facts: 1 fillet: 197 calories, 4g fat (2g saturated fat), 88mg ...

These bright and colorful salads are perfect for winter—with a delicious mix of vegetables, fruits, nuts and more that are ...

Put your leftovers to good use this Thanksgiving by making genius recipes like our turkey-vegetable soup and cranberry ...

The Shaved Carrot Salad is truly a simple dish that I think everyone needs because it is reliable, quick, and easy to make.

Discover the healthiest ways to enjoy sunflower seeds, from raw and roasted to incorporating them into salads, smoothies, and snacks for an extra crunch and added nutrients.

Eggs with cheese, fresh veggies and proteins come together for these shareable frittata recipes, the perfect breakfast to ...

Chef Nancy Silverton talks about why her diner with Phil Rosenthal, Max & Helen's, doesn't take reservations, the new menu she designed for Soho House West Hollywood and more.

I tried creative ways to use my Thanksgiving leftovers by making a wild-rice soup, a turkey salad, and a stuffing sandwich to ...

At a fancy lunch (my favorite kind), my husband and I were served a simple arugula salad with a warm vinaigrette, and I’m not joking when I say I basically licked the plate clean. There was something ...

The Barefoot Contessa reveals why white plates make food look more appealing, and when to break her rule. Plus, learn how to build your essential white dish collection to mix it with your favorite ...