Clementine Haxby, chef and nutritional advisor for The Salad Project, shares three high-protein, fiber-packed salad recipes ...

This mixed green salad is served with a warm disk of goat cheese that you pan sear and then top the salad with. It is the ...

To make four servings, you’ll need: 1 small bunch celery (about 1 pound), sliced into 1/4 to 1/2-inch-thick pieces Add the ...

Brazil nuts, walnuts, cashews, pistachios, almonds, hazelnuts, pecans, and peanuts are calorie- and nutrient-dense additions ...

This Mediterranean pasta salad is the perfect balance of fresh, vibrant flavors and satisfying textures. Loaded with colorful ...

Bake whole sweet potatoes until soft inside. Once done, cut them open lengthwise and fill them up with stuff like black beans ...

Add diced cucumbers, cherry tomatoes, red onion, and fresh mint leaves. Dress the salad with olive oil, lemon juice, salt, ...

Forget the post-pub pile-up of meat and rice. At The Counter in Notting Hill, former windsurfing champ Kemal Demirasal is ...

Is there anything more soul-lifting than staring down a big pile of spring leaf lettuce, and imaging all the different things ...

While the carrots are roasting, mix tahini paste with water to make a creamy sauce. To serve the carrots, spread some tahini ...

Executive chef Kelli Crosson at The Lodge at Torrey Pines shares recipes to take advantage of vegetable’s peak season ...

2 Put the beans and peas into a food processor along with the lemon juice, olive oil, mint, basil, cream cheese and cold ...