Crunchy, tangy, sweet, and salty… this kale salad with dried cherries and cashews is the perfect summertime dish. We love how the tanginess of the simple lemon and olive oil dressing highlights the ...

Kale is about as unlikely a food star as you can imagine. It’s tough and fibrous. Bite a piece of raw kale and you’ll practically end up with splinters between your teeth. Nevertheless, kale has ...

It all started with the kale chip. I fell in love the texture of the thick, green leaf made thin and so delicately crisp by baking that it felt almost flaky, with just enough thickness to impart a ...

1. In a small dry skillet over medium heat, stir the pine nuts constantly for 3 to 4 minutes, or until golden and toasty. Transfer to a plate to cool. 2. In a large, deep skillet, heat the olive oil ...

Serves about 4 to 6. Note: This is one of the few green salads that tastes better several hours after it's made. The trick here is to work the oil in with your fingertips first so the kale leaves ...

Goat cheese and I, we’re new friends. I’ve learned that, with some repetition and an open mind, taste preference can change; I’ve been working on this particular change, little by little. This salad ...

This kale and sun-dried tomato strata is a savory bread pudding perfect for a festive breakfast. (Recipe Courtesy: Aube Giroux of Kitchen Vignettes. Place the stale or toasted bread cubes in a large ...

I am not ashamed of the fact that I love kale chips. They are as crunchy, salty, and delicious as a good potato chip, yet plausibly healthy. On days when I am too busy or lazy to cook, buying kale ...