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.
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.
P.S. 244 in New York City's Queens is the first public school in the nation to become 100-percent vegetarian.
Make these Honey-Roasted Carrots from chef Yotam Ottolenghi's new book, Plenty More.
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!
"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.
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.
il Buco's roasted mushrooms are reminiscent of the Spanish dish, Ceptas a la Plancha.
We spoke to chefs about their kids’ favorite foods and where they take their kids out to eat.
Dave Pasternack is cooking up seafood and mushrooms at Barchetta.
Make these healthy and delicious Raspberry, Flax and Olive Oil Muffins from One Girl Cookies. More recipes like these at Food Network.