For as long as I can remember, I've been making a makeshift salad for dinner by pulling out a couple of handfuls of fresh, ...

So, what was up with my day-to-day salad-eating situation? Luckily, my fly by the seat of my pants–style salads changed after I made Ina Garten's Lemon Vinaigrette and used the leftovers as a ...

These easy lunches, like chickpea-beet bowls and spinach salads, are made with nutritious ingredients that can help relieve ...

These hearty new salad recipes, like roasted squash salads and spinach salads, are full of delicious fall flavor, thanks to ...

Garlic, a pungent bulbous plant, has been used for millennia as both a culinary and medicinal herb. It is rich in minerals and chemicals that provide numerous health benefits. Garlic includes ...

Recipes like our Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette and No-Cook White Bean & Spinach Caprese Salad only require three steps to make and are easy packable options for the ...

Preserving lemons softens the bitter outer skins, making them suitable for eating. Only use the outer skin (remove flesh), and rinse before chopping or slicing. A butterflied chicken will take ...

Eating well can be one of life’s great pleasures. Everyone can benefit from a healthy, well-balanced diet – but how do you get into the habit of eating the right things? We all need food to ...

To make the fennel vinaigrette, heat the oil in a small saucepan over medium heat, until it reaches 80˚C. Whisk in the anchovies, followed by the remaining ingredients (except the lemon juice).

Sukkot is glorious. It’s akin to a Jewish Thanksgiving holiday where family and friends gather in booths decorated with fall ...