Add excitement to summer spreads with Yasmin Khan's zingy Levantine salads ...

Chicken is one of the most marked-up proteins on the menu, and chefs often avoid ordering it because of its simplicity and predictability. Unless the restaurant is known for its poultry or has a ...

The wedge salad recipe in Cook’s Illustrated magazine offers a dandy take on the onion element. Instead of sliced red onion, it suggests thinly sliced pickled shallots, a sweet-sour element that is ...

In-season and locally grown vegetables are not only delicious but also deliver maximum nutrition at peak ripeness ...

The #1 restaurant trick is to lightly dress lettuce and greens before making sandwiches. The dressing will moisten the greens ...

I’ve noticed that guests appreciate a place setting that includes steak knives. The sharp blades make cutting Iceberg lettuce ...