These healthy pumpkin-oatmeal muffins will get you in the mood for fall any time of the year. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.

Pumpkin-Oatmeal Muffins

Serves 12

Active Time: 10 minutes

Total Time: 45 minutes

3 1/2 cups old-fashioned rolled oats

1 1/2 ...Read more

True to their name, hearts of palm are the creamy white vegetable harvested from the inner core, or heart, of certain palm trees.

The folklore

Native to South and Central America, hearts of palm (as well as the nuts, bark, and leaves of the palm tree) have been used by indigenous people for thousands of years, dating back to ...Read more

As the weather cools off, I like to make this rich spinach dish to complement simple entrees. While it may be an oldy, it is still a recipe for modern times.

This is one of those recipes where using frozen spinach works beautifully. The important thing to remember is to simply defrost and dry out the spinach before sauteing for a successful ...Read more

Fall, Halloween, pumpkin — three of my favorite things. The dining room centerpiece features miniature pumpkins and colorful leaves. The kitchen is now stocked with canned pumpkin, pumpkin-shaped candy, pumpkin spice coffee creamer, and jars of pumpkin butter. I’m forever grateful to the inventors of the pumpkin latte and ...Read more

Pommes aligot is more than just a cheesy twist on mashed potatoes. This incredibly magical blend of creamy potatoes and cheese was born in the French region of Midi-Pyrénées, and it ...Read more

Don’t you hate when a recipe promises it’ll take you 30 minutes tops, but you end up needing at least 45 minutes? No one does more than my husband. It’s true that many recipes are way off on their timing, but it’s also true that my husband is meticulous with his prep (i.e. slow). He’s an excellent recipe follower and makes delicious ...Read more

When it comes to leafy green vegetables, cabbage sometimes gets a bad rap because, woof! It can really stink up your kitchen if you don't cook it just right.

The sulfur in the leaves that gives the humble, cruciferous veggie its characteristic pungent taste breaks down during cooking, releasing a strong, rotten egg-like smell that spreads and ...Read more

What’s considered real Chinese food? Is it the nuggets of fried chicken glazed in a sweet orange sauce from a steam tray at the airport? The fried egg rolls and chow mein at your favorite takeout restaurant? My grandmother’s fried rice?

For chef Bryant Ng, it’s all of the above. And then some.

Ng and his wife Kim Luu-Ng are behind the ...Read more

The classic BLT is a source of delight, comfort and sustenance through the summer. The combination of sweet-tart tomato, crisp-rich bacon, crunchy lettuce and lush mayo defines a great sandwich with universal appeal.

The BLT was the first meal I learned to make for myself with my cousin Jack after surfing at the New Jersey shore. Sometimes in ...Read more

I first tried Rasta pasta six years ago.

My friend was hosting her birthday party, a paint-and-sip night in Brooklyn. She is Jamaican and Nigerian, so I wasn't surprised to find the creamy Jamaican dish on the menu. When I had the first bite, I knew immediately that I would be getting seconds and maybe thirds. I was enticed.

The dish is a ...Read more

These apple tarts look and taste like they came from the bakery but are so easy to whip up yourself. An ultra-flaky, buttery puff pastry crust frames tart-sweet Granny Smith apple slices, while the warm flavors from the fruit soak into the pastry. To prevent your apple tarts from becoming soggy, leave any juices from the apple slices behind in ...Read more

Frozen pizza ... is there an easier, more convenient comfort food out there?

I doubt it. But pizza often gets a bad rap from a healthy eating perspective. With loads of cheese and fatty meats, it’s not hard to understand why. That doesn’t mean, however, that pizza can’t still be part of a healthy eating plan. Taking a few extra minutes to...Read more

I just returned from Japan. Out of the many things I tasted and enjoyed was miso soup. Each meal was accompanied with this delicious dish. Every soup had its own distinctive taste — some richer and darker, some lighter. Sometimes it was served at the beginning of the meal and others toward the end of the meal. I prefer it at the beginning of a...Read more

Fried chicken is a wonderful treat. It has an ultra-crispy exterior, a moist interior, and plenty of flavor. Little wonder we also love a properly cooked chicken-fried steak — a flavorful twist on fried chicken. The same technique applies — crispy outside, moist inside — but with beef this time.

It can be a bit confusing on a menu — is ...Read more

I’m a huge fan of soups and stews — there’s just something innately comforting about them. If you grew up eating ham and bean soup in particular, then you already know how tasty it is. Just thinking about it easily conjures fond memories of simpler times. But ...Read more

Like a lot of Atlantans, I’m a transplant from the Northeast, and so the Southern ritual of serving buttered grits for breakfast was completely new to me. But it didn’t take long to convert me from my morning oatmeal or Cream of Wheat: Perfectly cooked stone-ground grits are now my top pick every time.

While I’ve perfected the homeandleisure/recipes/varietymenu/s-3885487">Read more

MINNEAPOLIS -- Tao Organic Cafe has been holding court on Hennepin Avenue in Minneapolis for more than a half-century, but it never gets old for Dan Buettner.

“You’re in for a real treat,” he said while ordering two Tao bowls, each rich with beans, rice, ginger-kissed vegetables, sesame seeds and a heaping side of enthusiasm. “This is ...Read more

LOS ANGELES — Ari Kolender knows oysters. His two seafood restaurants — Found Oyster in East Hollywood and Queen's Raw Bar & Grill in Eagle Rock — serve tens of thousands of oysters a week. Between them they've sold well over a million oysters, splayed in platters over ice, tucked into towers of seafood, served raw, grilled or fried (even ...Read more

Chicken roasted with apples and fennel, a perfect fall pairing, is both weeknight simple and dinner-party worthy.

Seasoned with rosemary, thyme and sage and drizzled with olive oil, the chicken turns tantalizingly crisp while the rendered fat bastes the onions, apples and fennel until they’re meltingly tender.

You want a good sharp apple, ...Read more

I'm not alone when I say I could eat tacos every day and never get bored. Add Mexican chorizo to the equation, and make that tacos twice a day, Sunday through Saturday.

The highly seasoned sausage made from ground pork, vinegar and dried Mexican chiles is one of my favorite proteins. From dips to soups to eggs and poppers, it adds a flavor bomb...Read more