This substantial salad takes a hearty, rich green that’s usually cooked and proves how delicious it can be when served raw.

Cauliflower, enhanced with toasty almonds and a briny parsley-olive mixture, holds its own as the star in this simple and slightly spicy vegetarian supper.

Sweet sun-dried tomatoes and earthy black olives enliven thin veal slices with the vibrant flavors of a sunny coast.

We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.

Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.

Prized by gardeners during the Renaissance, celery root has a light celery flavor and a dense flesh that is perfect for shredding into slaws.

There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal.

Thickened with peanuts and made with the Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy meal.

Using adobo sauce in this lively egg dish adds a subtle smoky flavor without the hassle of roasting and cleaning fresh peppers. Plus, the recipe includes a nifty method for softening tortillas....

The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.