Cooking up pasta with pesto made from kale, tofu, walnuts and basil makes for an intriguing dish far more gourmet than you can imagine.

Fettuccine is tossed with tender chicken, sautéed mushrooms, wilted kale, garlic, olive oil, and Parmigiano-Reggiano in this simple, creamy weeknight pasta.

I love cooking for my fiancé and planning meals for us, but cooking for two often proves to be difficult. If I don’t make a plan, I end up running around in circles at the grocery store and wasting ...

To the unknowing eye, the farmers market in chillier months may be uninspiring — tomatoes and stone fruit are a long way off, and all you see at vendors’ tables are bunches of hearty greens, a ...

Vegetables form the cornerstone of a nutritious diet, providing essential vitamins, minerals, antioxidants, and fiber. However, the way we prepare these plant foods can significantly impact their ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. In his cookbook Six Seasons, Joshua McFadden calls his kale salad recipe “The ...

The one thing kale needs to stop tasting like a chore. Raw kale has a reputation for being tough and unpleasantly chewy. However, when treated properly, kale becomes satisfyingly tender while ...

These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them. To the unknowing eye, the farmers market in chillier months may be uninspiring — ...