Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Eric Kim's Green Bean, Artichoke and Radicchio ...

There’s nothing more alluring than a nice, close shave. And it doesn’t apply only to a man’s face: Vegetables and fruits could use a shave, too. No, they don’t get a 5 o’clock shadow. And no, you ...

Embarking on a journey towards a healthier lifestyle often means navigating a world of delicious and nourishing recipes, such as the vibrant Roasted Artichoke and Mozzarella Salad. Bursting with ...

In this special weekly feature, TODAY Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Easter has a special meaning for cooks. Of course, it’s a day of celebration, but it’s also a signal of the changing of seasons, of the shift from the hearty foods of the chilly months to the fresher ...

People choose not to eat meat for a number of reasons — among them health, the environment and animal rights and welfare. If you are trying to become healthier, go meatless on Mondays. This salad ...

This quick recipe is packed with nutrition and flavor. And it can go from grown-up dinner party to family picnic with ease. Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, ...

Spring is peak season for artichokes, the edible prickly bud of a plant that, if left to bloom, would yield fields of stunning purple flowers. Kevin Fisher, executive sous chef at Sea Root at the ...

Chef Ryan Scott is in the TODAY kitchen remaking a few of his favorite restaurant recipes. He shows us how to make a copycat version of a Chinese-style chicken salad with crunchy noodles, plus a warm, ...