With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans....

If you want something different this year, look no further than our collection of verdant and decidedly nontraditional St. Patrick’s Day recipes.

Thin green beans add ribbons of color as well as bite to a celeriac rémoulade.

The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.

Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce).

“Ingredients are considered ‘spices’ in Algerian cooking,” says Zadi, and this slaw illustrates his point.