Like any old reader, I don’t take well to change. But there’s redesign and then there’s desecration. When I opened a recent Taste of Home, America’s most reliably gritty food magazine, it had been ...

It seems like lately kale is facing a bit of backlash. Once the darling of the food world, it has become so ubiquitous that now people are loving to hate it. I honestly don’t care if it’s trendy or ...

Preheat the oven to 350 degrees. Put the tomatoes in a bowl with the olive oil and season with salt and pepper. Toss to coat evenly. Place the tomatoes on a baking sheet and roast until they are just ...

This traditional seven-layer salad is perfect for potlucks, parties, or family dinners. The layers of lettuce, tomatoes, peas ...

The BLT -- bacon, lettuce, tomato sandwich. What makes a good one? Ripe, juicy tomato, smoky bacon and crisp lettuce between lightly toasted bread slathered in mayonnaise. These things are ...

Tomatoes are in season and they don’t need anything more than a sprinkling of sea salt, but if you’re looking for another way of celebrating the many varieties with their complex flavors, give this ...

Maybe they’d had just one too many plates of mizuna or mesclun, but sometime last summer, chefs began putting butter lettuce on restaurant menus as if they’d just discovered the stuff. Now it seems ...

For two salads, use a cast iron skillet or large, heavy bottomed pan to crisp up 6 slices of bacon. While you're keeping your eye on that, make the vinaigrette by combining a scant 1/3 cup extra ...

Preheat oven to 450°F. Season chicken breasts with salt and pepper and rub with olive oil. On shallow baking pan, arrange chicken breasts and bake for 15-20 minutes, turning once until cooked through.

2½ pounds small new potatoes, preferably dry-farmed, peeled and cut into 3⁄8-inch thick slices ¾ cup extra-virgin olive oil 3 tablespoons best-quality white wine vinegar 3 tablespoons dry white wine 2 ...