A true Lebanese tabbouleh is almost pure green, more about the parsley than bulgur.

Which is smoother or more silken—the soup itself or the tender Parmesan custards? The question will linger long after the last spoonful.

Gem-like pomegranate seeds set against the green of the avocado and the snowy flesh of the pear cries out “Christmas.”

Hazelnuts in a butternut squash lasagne? It’s actually a classic Italian flavor combination.

There’s no need for your vegetarian guests to miss out on rich, delicious gravy to pour over the dressing.

You could say the salad marches on it’s dressing. Fueled by a flawlessly balanced vinaigrette, your greens will go far.

You may be curious about why we chose to include edamame (fresh soybeans), which are often associated with Asian cuisine, in this all-American succotash recipe. Soybeans are actually a patriotic legume: They’re the second largest crop produced...