When I tell people I dislike broccoli and cauliflower, they sometimes respond as if I have broken some unwritten nutritionist vow. I will eat both, of course, but they are just not my first, second or ...

That chef Ari Taymor arrived by himself, carrying a small hotel pan stacked with plastic deli cups and kitchen towels, all haphazardly labeled with blue painter’s tape, was somehow fitting. Taymor’s ...

Pair scallops with sauteed shredded cabbage and carrots for a sweet and crunchy accompaniment. (Photo by Alicia Ross for Kitchen) You might not think scallops go with cabbage, but I urge you to try ...

Combine watermelon, chili, lime juice, zest, sugar, olive oil, salt and pepper in a mixing bowl. Taste and adjust seasoning. Divide among 4 plates. Top each plate with feta, and garnish with herbs and ...

The vegetables -- crisp-tender baby carrots, artichokes, mushrooms, cauliflower florets, pearl onions -- are gorgeous, their colors bright and true. Quartered or halved or left intact, gently cooked ...