More Healthy Recipes Articles

Seafood has always been a staple of the New England diet, but in the past century, once-abundant stocks of Atlantic fish have been depleted because of industrial fishing methods such as trawling. At his Portland, Maine, restaurant, Five Fifty-Five, Steve Corry, one of Food & Wine's Best New Chefs for 2007, serves as much line-caught and sustainably farmed local fish as possible. Read More
A member of Chefs Collaborative, a network of professionals committed to using local, sustainably produced ingredients, Scott Johnson of Canoe Bay Relais and Chateaux in Wisconsin focuses his menu around the indigenous Wisconsin bounty. If you're not up for foraging your own mushrooms, check out your nearest farmers' market. Read More
For Alexandra Guarnaschelli of Butter restaurant in New York City, the advice of farmers at her local market is invaluable. After all, "Four of them came to my wedding." Read More
This hearty riff on a breakfast favorite offers plenty of cinnamon, ginger, and nutmeg, plus walnuts and dried cranberries sprinkled into the batter. Read More
Fresh pears, lemon juice, and honey are accented by dashes of cinnamon and nutmeg in this super-easy dessert. Read More
Loaded with cumin, turmeric, and cayenne, this stew's fiery personality can be reined in slightly by cutting the amount of cayenne in half.

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Substitute cranberry sauce at your holiday table with this chutney adapted from One Spice, Two Spice: American Food, Indian Flavors (Morrow Cookbooks, 2006) by Floyd Cardoz with Jane Daniels Lear. Read More
Follow this recipe to enjoy the fresh flavor of apples all year long. Read More
Cauliflower and bell peppers are sturdy enough to stay on a kebab without too much flopping or turning. Thread the skewers through the stem of each cauliflower floret and use tongs to turn the skewers as they cook. Don't skip the lime wedges; the lime juice pulls all the flavors together. Read More
If peaches aren't available, substitute nectarines; even canned peach halves will work. Read More