Europe's New Design Capital more »

This hors d'oeuvre is a Louisiana riff on traditional French chicken liver pate. The Rushings create a silken mousse with livers from the quintessential American bird, turkey, but you can also use chicken livers. Instead of cornichons, the little French p more »

Here's one of the quickest pesto sauces you'll come across. It's a perfect match for cheese tortellini, but you can use other tortellini such as mushroom or meat instead. The pesto is also great with just about any plain pasta. more »

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Biodynamics: The Next Trend more »

Nutty sauteed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp. more »

Old-fashioned egg noodles are as good as ever. Here they're paired with quick cooking turkey cutlets - a real convenience food. The salty bacon helps bring out the flavor of the mild turkey. And rosemary enhances them both. more »

These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a meal--especially in the summer when, paradoxically, eating chile-laden foods is thought to help you more »

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The Good News: Red onions are high in the antioxidant quercetin. more »

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The Good News Instead of deep-frying the falafel patties, Nicki Reiss sautes them in a lightly oiled pan. And she serves them with a low-fat yogurt sauce instead of the usual rich sesame-based tahini. more »

The quickest - and most authentic - way to make this hearty version of a Chinese-restaurant favorite is to start with leftover rice (you'll need about three cups). But even if you start with raw rice, you'll still be ready to eat in well under an hour. more »