Clementine Haxby, chef and nutritional advisor for The Salad Project, shares three high-protein, fiber-packed salad recipes ...

To make four servings, you’ll need: 1 small bunch celery (about 1 pound), sliced into 1/4 to 1/2-inch-thick pieces Add the ...

This easy Edamame Salad recipe combines protein-rich edamame, black lentils, and fresh vegetables with a tangy sesame-gi ...

Is there anything more soul-lifting than staring down a big pile of spring leaf lettuce, and imaging all the different things ...

Naturally, you’ll want to subscribe to get all the recipes at New York Times Cooking (and thanks to you if you already do).

As winter finally officially came to a close, it's time to welcome some good news: fresh spring produce is here. Spring is ...

This recipe is for Spring Salad with Asparagus, Green Peas, and Chickpeas from the food section of The Boston Globe.

Celebrate Easter with these healthy and delicious recipes. You'll find inspiration for breakfast, main courses, dessert and ...

1. Bring 2 cups of water to a boil. Add the salt, pepper, and paprika. Reduce the heat to a simmer. Then add the grits, ...

Classic Mediterranean ingredients like roasted red peppers, hearts of palm, kalamata olives, red onion, garlic and a generous ...

They may not be the sexiest vegetable, but carrots are so dependable and versatile. While they great in a show-stopping ...