A quick weeknight supper of sauteed pork chops includes apples and fresh fennel, all in one pan. After browning the chops in a large skillet, transfer them to a plate, and cook sliced apples and ...

Though classic tabbouleh leans summery, with tomatoes, cucumbers and herbs, a seasonal spin on the nutty grain dish turns it into an easy holiday side. This cool-weather riff from our book “Tuesday ...

In this one-pot recipe, chicken thighs nestle in a nutty wild rice blend to create a delightful stovetop pilaf. Browned wedges of fennel simmer gently in the pot, eliciting a sweet flavor and a ...

The little cabbages called Brussels sprouts (so named because the Belgians made them popular in the 16th century) graduated from reviled to trendy when cooks realized they tasted much better if they ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

1. In a medium bowl, rub the chicken with 1 tablespoon olive oil and season liberally with salt and pepper. If time allows, set aside to marinate for at least 20 minutes (or up to overnight in the ...