Acadian food is the next big thing, thanks to Chef Jeremie Tomczak at New York City's King Bee.
"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.
Make this healthy chicken soup with orzo from My Portugal, the new cookbook from Aldea's Chef George Mendes
When chefs want to wind down and ditch the fancy food, they often head to their local diners. Here are their faves.
At Boqueria, Chef Marc Vidal's kale and cumin-roasted carrot salad with pomegranates and yogurt is nutritious and delicious.
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.
After being soaked in red wine vinegar for 24 hours, the kale in this Italian panzanella is anything but tough and chewy.
"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."
The Chef's Take features grilled chicken for two with butter lettuce salad from Eric Korsh. More healthy restaurant recipes like these at Food Network.
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.
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.
A salad of farro, crab and roasted beets gets treated to a gorgeous green goddess dressing.
Four chefs share their favorite ways to roast a chicken.
Stir Market's chef Christ Barnett believes in "nose-to-tail" vegetable cooking. He uses vegetables scraps to make surprisingly great (and healthy) eats!
il Buco's roasted mushrooms are reminiscent of the Spanish dish, Ceptas a la Plancha.