"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.
These carrot pancakes from chef Erin Smith are gluten-free and fantastic. Make them for your kids and they'll never know they're eating their veggies!
A salad of farro, crab and roasted beets gets treated to a gorgeous green goddess dressing.
We asked some of the nation’s top talent what they crave after turning off the stoves.
At Public, chef Brad Farmerie is making cous cous out of cauliflower! Check out his brilliant vegan recipe.
Four chefs share their favorite ways to roast a chicken.
After being soaked in red wine vinegar for 24 hours, the kale in this Italian panzanella is anything but tough and chewy.
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.
When chefs want to wind down and ditch the fancy food, they often head to their local diners. Here are their faves.
It's crazy to think that you can find wildly healthy foods in New York City's Prospect Park or even your own backyard, but Ava Chin proves it's easy once you know where (and how) to look.