Tired of serving the same ol’ potatoes on the boat? This one is a fun change of pace.

Scrub potatoes. Slice about 1/2 inch thick and rinse in a colander. Slice onions, squash and tomatoes also about 1/2 inch thick. Arrange potatoes and the rest of vegetables, alternating, standing upri

Photo Credit: Christian Van Der Henst

When I’m looking to save money on food, I don’t usually hit the sushi bar. But it recently clicked for me that one of the most delicious, nutritious and reasonably priced foods on earth is available wherever sushi is sold. And you can make it per

For an easy family favorite, serve a baked turkey breast, dressing, gravy and these green beans with caramelized onions: In a large nonstick skillet, melt 2 tablespoons butter on medium. Add one large sweet onion, quartered and sliced; cook 15 minutes. Stir occasionally until golden and tender

Experts Susan Weiner and Janice MacLeod discuss increasing your fiber intake, food prep, and how best to use the services of a certified diabetes care and education specialist.

Figuring out what to eat with diabetes can be daunting – so in part two of our series on healthy eating

Cauliflower everything is all the rage right now. I can see why! Being a private chef and health coach, I am always looking for ways to increase the vegetable content of my recipes. Cauliflower makes it easy to do.

In the brassica family, cauliflower, along with broccoli, cabbage, Brusse

While there are plenty of things you shouldn't do with a microwave, like defrosting meat, or especially microwaving grapes, the modern invention is admittedly one the most efficient means of preparing meals. From a quick microwaved baked potato to melting chocolate and brilliantly reheating st

If you are someone who cooks often, it's hard to not end up with leftovers. You might be feeding other people in addition to yourself, or you might just be cooking for one. Either way, it's hard to anticipate how much food will be eaten. Plus, leftovers don't seem like the worst outcome — at

Watch: See how innovators are tackling climate change with creative solutions on TODAY All Day

With Easter and Mother's Day just around the corner, the TODAY Table chefs have brunch on the brain. Whether you're hosting a special spring event or just want to make the weekends more fun,

In the relentless long game of regular home cooking, I've found that few things lend interest to a dish quite like chiles. They're the spicy, fruity, bright, earthy edible glitter of life. 

I'll save a treatise on dried chiles for another day. Today, I want to rhapsodize a little on the

A succulent slow-roast pork shoulder with fennel-seed rubbed crackling, roast potatoes with anchovies, capers, garlic and parsley, and cabbage and peas with caraway and butter

Prep 20 min Cook 3 hr Serves 6

2.5–3 kg boned and rolled pork shoulder 4 tsp fennel seeds
 Salt