Kale chips are this year's latest craze in the snack department. Suddenly they seem to be everywhere, and for a hefty price. But you won't believe how easy these crisps are to make at home for a fraction of the...

There’s no need to trim the watercress; you can use every bit of it in this recipe.

Egg whites give these addictive cookies—a variation on macaroons—their light, airy texture.

When both the recipe developer (Gina Marie Miraglia Eriquez) and the cross-tester (Melissa Roberts) raved about this soup, it was clear we had a winner! This almost-vegetarian chowder is chock full of a...

Corn chowder doesn’t have to be ivory pale with milk or cream to taste creamy.

Alsace’s dry Riesling lends a gentle richness to this creamy, comforting meal.

The mild heat and deep flavor of Maras and Urfa peppers are wonderful not just in kebabs but also in soups and stews.

We added nuggets of steak to a restorative soup of egg noodles and vegetables, turning it into hot, hearty magic.

As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.

The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.