Three kinds of leafy greens—kale, Swiss chard, and spinach—combine with mushrooms, garlic, leeks, mustard, and spices to form ...

Tangy green goddess dressing coats perfectly crispy air-fried chicken in this fresh, nutritious -- and very green -- wrap ...

If you want a tender, juicy cut of beef with not much work, we have the perfect recipe for you! Angela Horkan with the ...

Add the cooked spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately.

Crunchy greens are the perfect foil to the lemon-rich tahini dressing in this substantial, vegan, healthy dinner. Each serving provides 324 kcal, 11g protein, 30g carbohydrates (of which 28g ...

Chef and author of “The Lost Kitchen” Erin French stops by the TODAY kitchen to share two recipes to add to your Thanksgiving ...

A traditional Kokani-Malvani recipe. Whole fish stuffed with a peppy paste of coriander ... Keep the fish aside. 3. Grind coconut, green chillies, coriander into smooth paste (chutney), add lime juice ...

Food & Wine editor in chief Hunter Lewis says this recipe is the way he gets his kids to eat green beans. This simple side dish pairs the flavors of earthy, long-cooked, charred green beans with ...

Make a quick vinaigrette with olive oil, vinegar, a pinch of salt, and two teaspoons of green apple zest for a refreshing ...