Acadian food is the next big thing, thanks to Chef Jeremie Tomczak at New York City's King Bee.
Using Fall Produce in Soup from the new cookbook The Fat Radish Kitchen Diaries
A CrossFit guru and chef, Jeremy Lieb takes his health seriously. Make his Miso Salmon with quinoa cabbage slaw!
Make this healthy chicken soup with orzo from My Portugal, the new cookbook from Aldea's Chef George Mendes
Even carnivores are craving veggie patties, and chefs are answering the call with hearty two-handed burgers that are true meatless marvels.
Charles Phan's Vegetarian Spring Rolls from The Slanted Door
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.
"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."
Sorghum, a gluten-free, ancient grain popular in the South, has been steadily gaining ground as the new "it" grain of choice for chefs.
Make this beautiful fall salad from Le Marais in San Francisco.
At Public, chef Brad Farmerie is making cous cous out of cauliflower! Check out his brilliant vegan recipe.
Chef Gerard Craft's orange salad is the perfect antidote to winter!
Halva, the Middle Eastern sesame candy, is a dessert favorite. Just one problem: It's traditionally loaded with sugar.
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.
Dave Pasternack is cooking up seafood and mushrooms at Barchetta.