Chef Gerard Craft's orange salad is the perfect antidote to winter!
Sorghum, a gluten-free, ancient grain popular in the South, has been steadily gaining ground as the new "it" grain of choice for chefs.
After being soaked in red wine vinegar for 24 hours, the kale in this Italian panzanella is anything but tough and chewy.
Dave Pasternack is cooking up seafood and mushrooms at Barchetta.
"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.
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.
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.
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.
Stir Market's chef Christ Barnett believes in "nose-to-tail" vegetable cooking. He uses vegetables scraps to make surprisingly great (and healthy) eats!
Most everyone wants to show Mom love on her special day. For those who plan to prepare homemade gifts, we polled a few chefs around the country on what they cook to make their moms feel treasured on Mother’s Day.
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.