When it comes to leafy green vegetables, cabbage sometimes gets a bad rap because, woof! It can really stink up your kitchen if you don't cook it just right.

The sulfur in the leaves that gives the humble, cruciferous veggie its characteristic pungent taste breaks down during cooking, releasing a strong, rotten egg-like smell that spreads and ...Read more

What’s considered real Chinese food? Is it the nuggets of fried chicken glazed in a sweet orange sauce from a steam tray at the airport? The fried egg rolls and chow mein at your favorite takeout restaurant? My grandmother’s fried rice?

For chef Bryant Ng, it’s all of the above. And then some.

Ng and his wife Kim Luu-Ng are behind the ...Read more

The classic BLT is a source of delight, comfort and sustenance through the summer. The combination of sweet-tart tomato, crisp-rich bacon, crunchy lettuce and lush mayo defines a great sandwich with universal appeal.

The BLT was the first meal I learned to make for myself with my cousin Jack after surfing at the New Jersey shore. Sometimes in ...Read more

I first tried Rasta pasta six years ago.

My friend was hosting her birthday party, a paint-and-sip night in Brooklyn. She is Jamaican and Nigerian, so I wasn't surprised to find the creamy Jamaican dish on the menu. When I had the first bite, I knew immediately that I would be getting seconds and maybe thirds. I was enticed.

The dish is a ...Read more

These apple tarts look and taste like they came from the bakery but are so easy to whip up yourself. An ultra-flaky, buttery puff pastry crust frames tart-sweet Granny Smith apple slices, while the warm flavors from the fruit soak into the pastry. To prevent your apple tarts from becoming soggy, leave any juices from the apple slices behind in ...Read more

Frozen pizza ... is there an easier, more convenient comfort food out there?

I doubt it. But pizza often gets a bad rap from a healthy eating perspective. With loads of cheese and fatty meats, it’s not hard to understand why. That doesn’t mean, however, that pizza can’t still be part of a healthy eating plan. Taking a few extra minutes to...Read more

I just returned from Japan. Out of the many things I tasted and enjoyed was miso soup. Each meal was accompanied with this delicious dish. Every soup had its own distinctive taste — some richer and darker, some lighter. Sometimes it was served at the beginning of the meal and others toward the end of the meal. I prefer it at the beginning of a...Read more

Fried chicken is a wonderful treat. It has an ultra-crispy exterior, a moist interior, and plenty of flavor. Little wonder we also love a properly cooked chicken-fried steak — a flavorful twist on fried chicken. The same technique applies — crispy outside, moist inside — but with beef this time.

It can be a bit confusing on a menu — is ...Read more

I’m a huge fan of soups and stews — there’s just something innately comforting about them. If you grew up eating ham and bean soup in particular, then you already know how tasty it is. Just thinking about it easily conjures fond memories of simpler times. But ...Read more

Like a lot of Atlantans, I’m a transplant from the Northeast, and so the Southern ritual of serving buttered grits for breakfast was completely new to me. But it didn’t take long to convert me from my morning oatmeal or Cream of Wheat: Perfectly cooked stone-ground grits are now my top pick every time.

While I’ve perfected the homeandleisure/recipes/varietymenu/s-3885487">Read more

MINNEAPOLIS -- Tao Organic Cafe has been holding court on Hennepin Avenue in Minneapolis for more than a half-century, but it never gets old for Dan Buettner.

“You’re in for a real treat,” he said while ordering two Tao bowls, each rich with beans, rice, ginger-kissed vegetables, sesame seeds and a heaping side of enthusiasm. “This is ...Read more

LOS ANGELES — Ari Kolender knows oysters. His two seafood restaurants — Found Oyster in East Hollywood and Queen's Raw Bar & Grill in Eagle Rock — serve tens of thousands of oysters a week. Between them they've sold well over a million oysters, splayed in platters over ice, tucked into towers of seafood, served raw, grilled or fried (even ...Read more

Chicken roasted with apples and fennel, a perfect fall pairing, is both weeknight simple and dinner-party worthy.

Seasoned with rosemary, thyme and sage and drizzled with olive oil, the chicken turns tantalizingly crisp while the rendered fat bastes the onions, apples and fennel until they’re meltingly tender.

You want a good sharp apple, ...Read more

I'm not alone when I say I could eat tacos every day and never get bored. Add Mexican chorizo to the equation, and make that tacos twice a day, Sunday through Saturday.

The highly seasoned sausage made from ground pork, vinegar and dried Mexican chiles is one of my favorite proteins. From dips to soups to eggs and poppers, it adds a flavor bomb...Read more

My poor wife cannot eat fish. Shellfish is fine, but she has an intolerance to fish that swim.

It’s actually an intolerance to a specific protein in the muscle that allows fish to propel themselves through the water, and it’s more common than you might think — especially because you probably just heard about it for the first time now.

...Read more

While eggs offer plenty of protein, you can make a satisfying, high-protein breakfast without them. This breakfast bowl includes black beans, yogurt and Monterey Jack cheese, providing plenty of protein to keep you feeling full and energized throughout the morning.

High-Protein Black Bean Breakfast Bowl

Serves 3

Active Time: 15 minutes

Total...Read more

Snack boards are my never-fail, super-easy appetizer — and a clever way to serve dinner on busy nights. Take this Halloween snack board, for example: It’s perfect for a party (when we’re not in a pandemic, of course), but doubles as a quick meal before trick-or-treating that will delight kids and adults alike. This ...Read more

Muffins are often served as a breakfast time treat, but I like them any time of day or evening. Slightly moist and crumbly, muffins are my kind of comfort food.

These spiced pumpkin muffins are rich, golden orange nuggets of pumpkin goodness. The pumpkin pie spice reminds us of harvest time. These spiced gems are further enhanced with ...Read more

I enjoy Brussels sprouts several times a week during this time of year. I roast them in the air fryer, shred them for salads, skewer them on the grill, puree them into soup, and include them in sheet-pan dinners. My only hesitation about serving these beautiful orbs is when a sister visits, mostly because I can’t remember which one of them ...Read more

Are you craving ice cream but watching your calories, sugar, or fat intake? Good news — there are plenty of lighter options that satisfy your sweet tooth without derailing your health goals.

Frozen yogurt is a classic alternative, offering less fat than traditional ice cream. Choose plain or low-sugar varieties and top with fresh fruit ...Read more