Dahlia Abraham-Klein's first cookbook, Silk Road Vegetarian, is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes.
Make these healthy and delicious Raspberry, Flax and Olive Oil Muffins from One Girl Cookies. More recipes like these at Food Network.
Acadian food is the next big thing, thanks to Chef Jeremie Tomczak at New York City's King Bee.
At Boqueria, Chef Marc Vidal's kale and cumin-roasted carrot salad with pomegranates and yogurt is nutritious and delicious.
For her lunch menu at New York City's Navy, Camille Becerra added this bowl of grains and eggs with an eye toward offering guests a midday meal that would energize.
Wine is aged in a barrel, so why not spirits? That’s the thinking behind the newest trick of the artisan bartender trade: barrel-aged cocktails.
il Buco's roasted mushrooms are reminiscent of the Spanish dish, Ceptas a la Plancha.
Make this beautiful fall salad from Le Marais in San Francisco.
Sorghum, a gluten-free, ancient grain popular in the South, has been steadily gaining ground as the new "it" grain of choice for chefs.
At Public, chef Brad Farmerie is making cous cous out of cauliflower! Check out his brilliant vegan recipe.
We spoke to chefs about their kids’ favorite foods and where they take their kids out to eat.
P.S. 244 in New York City's Queens is the first public school in the nation to become 100-percent vegetarian.
Grilled Squash Salad from Narcissa's Chef John Fraser
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.
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.