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The odd name of this dish -- "arrosto morto" is Italian for "dead roast" -- is nothing more than a reference to the fact that it is cooked on the stove top rather than in the oven.

Just when you thought kale had achieved its zenith, here's a different and winning way to prepare it quickly.

This recipe gives old-world stuffed peppers a fresh and healthful update with colorful (and more vitamin-C rich) red, yellow and/or orange peppers, stuffed with a satisfying filling that's enlivened with spinach and herbs.

Chef Einat Admony answers to the title Falafel Queen for good reason: Her recipes, flavor combinations and technique are terrific.

Fresh ginger is the transformative ingredient in the silky spread that graces these open-faced, French-style sandwiches.

A green puree of peas, spinach and parsley is responsible for the risotto's cheerful color.

This winter salad featuring pear, pecans and blue cheese is an ideal starter for just about any roast or stew you might whip up on a chilly night, and although it is simple enough to be a weeknight staple, it is also beautifully suited for a holiday ...

In about an hour and a half, you can have this distinctive pasta dish on the table.

These cookies bake up thick and chunky, with moist centers.

Surprisingly buttery, these cookies benefit from aquafaba -- the liquid from canned garbanzo beans -- which has recently gained popularity as a replacement for eggs in a variety of recipes.