"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."
Even carnivores are craving veggie patties, and chefs are answering the call with hearty two-handed burgers that are true meatless marvels.
Tony Maws knows the importance of staying fit. At 44, he has a six-year-old son and two of the Boston area's most popular restaurants, one fine dining, Craigie on Main, and one casual, The Kirkland Tap & Trotter.
Dave Pasternack is cooking up seafood and mushrooms at Barchetta.
We spoke to chefs about their kids’ favorite foods and where they take their kids out to eat.
il Buco's roasted mushrooms are reminiscent of the Spanish dish, Ceptas a la Plancha.
P.S. 244 in New York City's Queens is the first public school in the nation to become 100-percent vegetarian.
Stir Market's chef Christ Barnett believes in "nose-to-tail" vegetable cooking. He uses vegetables scraps to make surprisingly great (and healthy) eats!
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.
"When you cook at home, you know exactly what is going into the food you're eating," says David Lebovitz, who has been cooking and baking for most of his life, much of it in restaurants.