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Rotisserie chicken meets grapes and pecans in a crisp romaine wrap

By LAUREN CHAMBERS
Apr 14, 2026 5:34 am - These Chopped Chicken Salad Lettuce Wraps from Lauren Chambers make a perfect lunch — easy, tasty and packed with protein.
Eastern European cuisine is more vegetable-forward than you might think

By Kara Elder
Apr 14, 2026 5:20 am - Mushrooms replace chicken in this vegetarian take on the classic Hungarian paprikash from cookbook author Alissa Timoshkina. It’s the ultimate comfort food, and it comes together quickly after you’ve sliced the onion, bell pepper and mushrooms.
Cook smarter not harder: Simple recipes that work overtime

By Biz Velatini
Apr 09, 2026 2:59 pm - Some weeks call for ambitious cooking projects, but most call for smart ones — the kind that save time, stretch your grocery budget and make mealtime feel less chaotic. This trio of recipes — Lazy Pork Wontons for One, Oven-Roasted Pork Shoulder and Instant Pot Refried Beans — show how simple, satisfying staples can work harder for you.
Indoor, early farmers markets blooming in the suburbs through April, May

By Melissa Rubalcaba Riske
Apr 08, 2026 11:45 am - Access to the best local, seasonal produce can be found almost year-round in the suburbs thanks to great indoor and winter markets.
Mom vs. Reese: Who has the best cornbread pie?

By Don Mauer
Apr 08, 2026 5:28 am - I recently discovered Reese Witherspoon’s recipe for Corn Bread Chili Pie. It reminded me a lot of my Mother’s Corn Pone Pie. I headed for my recipe box and found my mom’s recipe from 1978. There were many differences between the two, but enough similarities to inspire this new best-of compilation.
Fries are much more than a side. Here’s how to turn them into dinner.

By Kristen Hartke
Apr 08, 2026 5:26 am - Crispy, thick-cut french fries — what the British refer to as chips — baked in the oven are easily achievable with a few smart tricks. The result is a fry that’s crisp on the outside and tender inside, ready to dunk into your favorite condiments or serve with chili, butter chicken, mushroom gravy or your favorite creative topping.
Sorry, lettuce. This is why parsley should be the star of a salad.

By Ellie Krieger
Apr 07, 2026 5:54 am - This parsley salad, with cool cucumber, crunchy toasted walnuts and scallions in a lemon-olive oil dressing, feels like spring on a plate. It’s an ideal accompaniment to rich roasts and stews, and it can also be turned into a simple, tasty meal topped with a piece of chicken, boiled egg or tuna. It’s proof that parsley can be so much more than a garnish.
Curly parsley is better than Italian flat-leaf. There, I said it.

By Emily Heil
Apr 07, 2026 5:52 am - By the turn of the 21st century, contemporary cooking authorities had deemed the taste of flat-leaf parsley, also known as Italian, to be unquestionably better. But Emily Heil would like to posit something that might cause people to clutch their Le Creusets: Curly parsley is actually superior to its softer, more tender cousin.
Nutrition advice is often unreliable. Here are 3 things you can count on.

By Tamar Haspel
Apr 07, 2026 5:33 am - You can find some kind of support for almost every diet theory going.There are, however, three issues where we have a robust body of reasonably reliable evidence. While there’s no such thing as absolute certainty when it comes to the complexities of nutrition and the human body, I am willing to say we’re pretty sure about these three things.
Spicy Lentil Soup is warm, bright and comforting all at once

By M. Eileen Brown
Apr 01, 2026 6:08 am - This recipe for Spicy Lentil Soup seems to bridge both winter and spring. With lentils and rice at its base, it’s filling and comforting enough for a cold day. But then comes the bright green puree stirred in at the end — a hit of freshness that feels unmistakably like spring.

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