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

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...

This lobster salad is wonderful on its own—but piled onto a hot dog bun it becomes a perfect lobster roll.

Our soupe au pistou, a Provençal celebration of vegetables, is light and brothy but chock-full of flavor.

When buying fresh apricots, look for fruit that is plump, fragrant, and gives a little when squeezed.

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

We tested this recipe in a traditional Italian terra-cotta bean pot, which cooked the beans gently, allowing them to retain their shape and texture.

Our executive food editor, Zanne Stewart, was served this tea by chef Ed Brown at The Sea Grill one evening when she was feeling ill. She asked for the recipe and now swears by its feel-good properties.

Salad brightened with mint.