These highly-rated 30-minute dinner recipes feature high amounts of nutrients like fiber, protein, calcium and vitamin D to ...

Want to give zesty store-bought salad dressing another layer of texture and flavor? Reach for this smooth, green fruit.

Pairing deliciously earthy beets with naturally sweet or savory ingredients like goat cheese and chickpeas makes for ...

Toronto-based chef Taylor McMeekin suggests turning post-holiday leftovers into meals like strata, pot pies and pommes ...

Cobb salads are a staple on any restaurant menu, and can be made at home using meats, hard-boiled eggs, vegetables, cheese, avocado, and dressing.

This Fall Harvest Roasted Butternut Squash and Pomegranate Salad combines all the best produce that fall has to offer into ...

The best salad dressing is a balancing act: oil and vinegar, richness and tang, sour and sweet. Our experts tasted several ...

This Roasted Beet and Farro Salad is a superfood salad loaded with nutrition and fabulous flavor. Easy to make, healthy and ...

A Pella native, Graham doesn't particularly enjoy baking and isn't always in the kitchen tinkering with a new recipe. He just loves scotcheroos; they’re a time machine back to his childhood, when a ...

It’s a shame, really, that Ernest Hemingway never chanced an encounter with high-quality tequila before he died in 1961. It feels a little like a child who never got to meet his grandfather—to cradle ...

Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on magazines, websites, cookbooks, and newspapers, Karen has been helping to shape the way ...