To prepare the tomato and lemon spatzle, start with the sauce: take the cherry tomatoes, wash them, and cut them in half (1). In a non-stick pan, pour in the oil and add an unpeeled garlic clove (2), ...

Make the dressing: Slice ¼ inch off top of each heirloom tomato and remove tough core. Place a box grater in a large bowl and use large holes to shred cut side of each tomato until flesh has all been ...

"En papillote" is a cooking method with ingredients baked in parchment paper. Nothing screams easy weeknight dinner like a delicious meal with minimal mess. "Good Morning America" Food is taking the ...

Add Yahoo as a preferred source to see more of our stories on Google. Salmon has become one of your go-to dinners, since it’s a cinch to make and cooks in a flash. But your old standards have been ...

Cook celery, carrot and onion and garlic in a pot with olive oil until tender. Add roasted peppers, canned chopped tomatoes, basil and stock. Bring to a boil and simmer for a few minutes. Remove from ...

Cut the tomatoes in half and place in a medium bowl. Peel and chop the cucumber in small chunks. Chop the avocado into small chunks. In a small bowl, whisk together oil, vinegar, salt, pepper, lemon ...

In this installment of Market to Table with Steven Satterfield, the head chef of Miller Union and author of Root to Leaf takes us to Freedom Farmers Market, where he finds plump eggplants, vibrant ...

Y’all know I love a slow cooker recipe, and this one from Sarah DiGregorio is a real winner. Boneless chicken thighs simmer ...