"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.
At Boqueria, Chef Marc Vidal's kale and cumin-roasted carrot salad with pomegranates and yogurt is nutritious and delicious.
Sorghum, a gluten-free, ancient grain popular in the South, has been steadily gaining ground as the new "it" grain of choice for chefs.
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.
Chef Gerard Craft's orange salad is the perfect antidote to winter!
Roasted Pear Vichyssoise, an inventive take on the classic potato-leek soup, is the perfect addition to your holiday table.
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."
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.