Preheat the oven to 180°C. Slice the logs into 1/2-inch-thick slices and place on ungreased sheet pans. Bake for 15 to 20 ...

In a small bowl, whisk together the lemon juice, pickle brine and salt. Pour over the tofu. Add some of the reserved tofu water to submerge the tofu completely if necessary. Seal the jar with a lid, ...

Making the same salad with the same greens over and over can become tedious. We asked an expert how we should be mixing up ...

Chef Dustin Valette joined us on ‘The Nine’ to share how he makes his peppercorn crusted Tomahawk steak with wild mushroom ...

Serving a bright, jewel-colored salad for the holiday season is always going to bring extra cheer to the table. These 30 ...

We reached out to Megan McCarthy, the Edible Garden Chef at the Atlanta Botanical Garden, for her tips on how to best pair ...