In his F&W Cooks essay, cookbook author Nik Sharma writes about how green chutney can be “much more than a condiment on the edge of a plate." It can flavor raitas, roasted vegetables, and even the ...

It has layers of tortillas, a creamy chicken filling, and plenty of melty cheese.

It’s fun to play with using the same ingredient or flavor in multiple ways in one dish. This easy, one-pan dinner uses the seeds (coriander) and leaves (cilantro) from the same plant, infusing the ...

Not just for chicken, this cilantro-lime salsa verde holds up well in the refrigerator. Keep an extra batch around for spooning over fish, steak, or vegetables. Preheat oven to 400°. Pulse cilantro ...

Who doesn't love a weekly taco night? As long as you choose the right ingredients, Taco Tuesday may just be the healthiest night of the week. Start with a whole grain tortilla and then top it with ...

These delicious and simple recipes from Tim Griffin of the Carmel Fire Department are perfect for any lunch or dinner! Lay peppers in an oven-safe pan. Drizzle olive oil on peppers. Season with salt ...

Instructions: Heat the oven to 450 degrees with a rack in the middle position. In a small bowl, stir together 2 teaspoons of the coriander and 1½ teaspoons salt. Season the chicken on both sides with ...

Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom ...

Fall in America brings brisk weather and golden leaves, but it can also stir up dolor with the promise of a gloomy winter.

It’s fun to play with using the same ingredient or flavor in multiple ways in one dish. This easy, one-pan dinner uses the seeds (coriander) and leaves (cilantro) from the same plant, infusing the ...