Roasted Pear Vichyssoise, an inventive take on the classic potato-leek soup, is the perfect addition to your holiday table.
These carrot pancakes from chef Erin Smith are gluten-free and fantastic. Make them for your kids and they'll never know they're eating their veggies!
A salad of farro, crab and roasted beets gets treated to a gorgeous green goddess dressing.
Using Fall Produce in Soup from the new cookbook The Fat Radish Kitchen Diaries
You may not be eating a lot of mustard greens, kidney beans and millet these days, but if Dan Barber has his way, you will be very soon.
This simple recipe for roasted root vegetables and eggs is as versatile as it is healthful: Zoe Nathan eats it for breakfast, lunch and dinner.
Acadian food is the next big thing, thanks to Chef Jeremie Tomczak at New York City's King Bee.
Make this beautiful fall salad from Le Marais in San Francisco.
Make this healthy chicken soup with orzo from My Portugal, the new cookbook from Aldea's Chef George Mendes
Make these healthy and delicious Raspberry, Flax and Olive Oil Muffins from One Girl Cookies. More recipes like these at Food Network.
Make these Honey-Roasted Carrots from chef Yotam Ottolenghi's new book, Plenty More.
We asked some of the country’s top culinary talent where they like to take their dogs when they want to relax and grab a bite.
Dahlia Abraham-Klein's first cookbook, Silk Road Vegetarian, is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes.
A CrossFit guru and chef, Jeremy Lieb takes his health seriously. Make his Miso Salmon with quinoa cabbage slaw!
"Eat more good fats, and you help prevent everything from heart issues to diabetes," Franklin Becker says. "This salad delivers all the benefits of good fats -- and it tastes great."