One of the best chicken salads comes from a college-town restaurant, but who knew it, ahem, would come full circle?

Executive food editor Kemp M. Minifie shares her two favorite techniques for making perfect chicken salad.

You can make this salad with any cooked chicken, but for your summertime kitchen, use chicken breasts and poach them.

Make room in your culinary repertoire for the other red meat.

It’s spring, and old-timey dandelion greens make an appearance at farmers markets—and in your own backyard. Time to pounce.

Serve this ancient staple wherever you’d use couscous, and you’ll get a meal with more protein and fiber than semolina could provide.

Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....

Cooking quinoa so that it’s light and fluffy like couscous is a great trick to learn.

Executive food editor Kemp M. Minifie shares her trick for preparing collard greens in just 3 minutes.

An egg on toast is so simple and so perfect that I can understand all those who might cry, “Don’t muck with it!”