P.S. 244 in New York City's Queens is the first public school in the nation to become 100-percent vegetarian.
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.
When chefs want to wind down and ditch the fancy food, they often head to their local diners. Here are their faves.
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!
Acadian food is the next big thing, thanks to Chef Jeremie Tomczak at New York City's King Bee.
Dahlia Abraham-Klein's first cookbook, Silk Road Vegetarian, is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes.
At Boqueria, Chef Marc Vidal's kale and cumin-roasted carrot salad with pomegranates and yogurt is nutritious and delicious.
Make these healthy and delicious Raspberry, Flax and Olive Oil Muffins from One Girl Cookies. More recipes like these at Food Network.
At Public, chef Brad Farmerie is making cous cous out of cauliflower! Check out his brilliant vegan recipe.
Charles Phan's Vegetarian Spring Rolls from The Slanted Door
Halva, the Middle Eastern sesame candy, is a dessert favorite. Just one problem: It's traditionally loaded with sugar.
Even carnivores are craving veggie patties, and chefs are answering the call with hearty two-handed burgers that are true meatless marvels.
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.
After being soaked in red wine vinegar for 24 hours, the kale in this Italian panzanella is anything but tough and chewy.