In the past few decades, the types of greens available at American supermarkets and farmers markets have proliferated. Where ...

Cook the farro: Bring 6 cups well-salted water to a boil in a medium saucepan over high heat. Add the farro, stir and bring ...

Remove the lamb and set aside and add the onion, garlic, bay leaf, thyme and rosemary and cook until the onion is tender, ...

In Felina, a tiny village nestled in the foothills of the Apennines, in the northern Italian province of Reggio Emilia, erbazzone, one of my favorite Italian dishes of all, is everywhere: in bakery ...

These delicate espresso shortbread cookies — a simple recipe with not too many ingredients — strike the perfect balance of coffee and brown butter. The brown butter has just enough caramel-y oomph to ...

If you’re looking to ease inflammation, tame everyday aches, or simply feel more comfortable in your body, these nourishing recipes are a great place to start. Each one features research-backed ...

Swiss chard is a hardy, cold-tolerant green that thrives in spring and fall. Water it about an inch per week, and adjust sunlight based on your climate. Harvest the outer leaves regularly to encourage ...

A friend once said there’s no such thing as soup season — it should be enjoyed year-round. As someone who just happily ordered a cup of chicken wild rice soup on a 90-degree day, I agree. But when the ...

Justine Doiron’s baked chard salad with cranberries is a brilliant mix of colors, textures and flavors. By Mia Leimkuhler Good morning! Today we have for you: A hot salad that’s very cool Slow-cooker ...

Making kimchi in the traditional manner requires a two-stage salting process, said Tim Spector. My simpler version cuts down on time significantly – and I doubt you ...

I was surprised recently when my 4-year-old daughter told me what she wanted on her morning toast: butter and olive oil. “Both at the same time?” I asked. She stood firm: “Yes, Dad, both at the same ...