Recipes

Embrace the return of spring with these light, yet satisfying salad recipes that make the best use of the season’s freshest ingredients.

Rich in vitamins and minerals, mâche can replace regular lettuce in salads. If you can’t find mâche, use baby spinach instead.

This multicolored mix makes a savory accompaniment for simply prepared fish or even a loaf of crusty, whole-grain bread.

Snap up these hardy vegetables and learn how to cook them in fresh new ways.

Reap the health benefits of ancient crops (teff, khorasan wheat, and more) in up-to-date ways.

These chewy-crunchy cereal bars are simple to make; if individually-wrapped, each square will last for at least a week. If you’re gluten free, this recipe works just as well with puffed brown rice.

Serve these hearty patties any time of day with an over-easy egg, avocado, or any of your favorite condiments.

Jicama is a good source of fiber, vitamin C, folate, and potassium. It’s also excellent eaten raw. Here are three ways to enjoy it.

Slide over, olive oil. A new crew of cooking oils is changing things up in the kitchen.