A quick weeknight supper of sauteed pork chops includes apples and fresh fennel, all in one pan. After browning the chops in a large skillet, transfer them to a plate, and cook sliced apples and ...

Though classic tabbouleh leans summery, with tomatoes, cucumbers and herbs, a seasonal spin on the nutty grain dish turns it into an easy holiday side. This cool-weather riff from our book “Tuesday ...

When the days are short and the air is crisp, a salad that sings with bright flavors can be the perfect antidote. The key to ...

Joel graduated from the University of Connecticut with a major in Restaurant Management and Communication and then pursued culinary education at the Culinary Institute of America and the Culinary ...

The little cabbages called Brussels sprouts (so named because the Belgians made them popular in the 16th century) graduated from reviled to trendy when cooks realized they tasted much better if they ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever ...