Chef Josh Marks, also known as "The seven foot Chef," is taking America by storm with his passion for the culinary arts and his ability to make food taste better and be healthier for all of us who to love to eat.

We're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens.

We're turning to warm salads this January: salads that are comforting, filling, and (bonus!) can be stretched throughout the week.

It was clearly an onion soup, and it was clearly a mushroom soup: All the key elements, including the sage, were there for the tasting.

Breakfast may be the most important meal of the day, but we seldom treat it as such.

Covered in hairy roots and clods of dirt, it's like the hobbit of the vegetable world. Give it some time, though, and it'll pay you back: celeriac has all the mellow, vegetal flavor of celery and none of the stringy wateriness.

I love ratatouille, a French vegetable stew typically made with garlic, yellow summer squash and/or zucchini, onions, peppers, eggplant and tomatoes.

Like everything Tom Douglas touches, his most recent cookbook is fast turning to gold as bakers swoop it up to recreate a peanut butter cookie that Nora Ephron termed "the greatest cookie ever, ever, ever."

I had never seen fresh baked frozen cookies marketed in the freezer aisle before and I was intrigued (maybe a little skeptical), but I'm so glad I tried 'em.

This winter, cabbage is shrugging off that sheepskin coat and stepping out of those muddy boots: it's peasant food no more. It's sexy. It's seductive.

An education in cooking must always take place by the stove, and a healthy relationship with food will always begin and end in the kitchen.

While we may not be able to change the weather forecast, we are here to tell you that you can create your own little tropical vacation in your kitchen. Bright flavors evoke memories of sandy beaches, steel drum bands, and skin tones that move past alabaster.

It's time to close your laptops early and get cooking -- we've got the perfect Portlandia-themed dishes to make for tonight, and clips to go alongside.

From salmon to roast chicken, salad dressings to caramel, we're a fan of using a dollop in just about every dish that passes through our kitchen.

It's in honor of Daisy and Mrs. Patmore that we bring you a Downton Abbey-inspired menu for the third season's premiere on Sunday.

In the kitchen, you can certainly replace parsnips for carrots in many recipes for a milder, more subtle result. For roasting and mashing, however, parsnips are interchangeable with root vegetables from the Brassica family like turnips and rutabagas. But enough about substitution -- it's the parsnip's turn to shine.

The past few years have seen Japanese food becoming one of many people's favorite cuisines and it's certainly not because of Americanized, watered down dishes. Izakaya fare is quickly becoming the new definition of Japanese food, so what exactly is Izakaya?

Whether you're looking to cut down on the cookies, add a few vegetables to your diet, or simply make more use of your kitchen, these recipes will help you welcome the new year.