The first time I made this blueberry-sauced salmon, I thought about how it would be an ideal holiday dish, especially if I subsituted...

Last year Weight Watchers expanded its Zero-Point food list to include dark meat poultry and lean red meat, which includes beef, pork,...

This colorful chickpea and orzo stew, from Melissa Clark of the NYT Cooking section, is a simple, delicious way to get a variety of vegetables in one meal. Melissa uses carrots for color and fennel bulb for depth. If you've not cooked with fennel, I suggest you try it. It has a very mild taste that’s a cross between celery and anise. I think you'll be pleasantly surprised, but you can opt for celery instead. Cherry tomatoes add a burst of bright color. Don’t feel constrained

Turkey meatloaf has a bad rap for being dry and bland tasting. Deb Perelman, proprietor of one of my favorite food blogs,...

You could almost call this a non-recipe because it's so straightforward and simple. Roast three peppers and an onion and store them in a...

Earlier this month I accompanied a friend on a 7-day hiking tour of Scotland. I am not a hiker but I held my own (barely) for much of the...

Tray bake (the British term for sheet pan) dinners have become very popular for several reasons: preparation is straightforward and...

This isn't a recipe so much as it is a recommendation for serving up the best BBQ chicken (and/or fish, vegetables, beef) with the least...

A quintessential American summer side dish is potato salad. It goes with everything on our summer menus, from grilled burgers and brats...