Here’s a way to keep boneless, skinless chicken breasts moist. Saute the chicken, then cover the skillet and finish the cooking in the oven. So the chicken has a nice crust and the steam from the skillet keeps the inside moist. The sweet chili sauce with walnuts adds texture and a sweet tang. The side...

I find these winter days call for a thick, comforting soup. This Black Bean Soup is the answer. It’s a vegetarian meal that’s easy and quick to make. The soup has its roots in Latin America and the Caribbean, where it is made with dried black beans. I’ve shortened the time by using canned black...

Curly endive, or frisee, is my go-to salad green through winter. The frizzy emerald leaves and creamy interior are lightly bitter and sturdy, and add oomph to rich, hearty cold-weather dishes. Best known for its role in the French bistro salad Lyonnaise, made of tossed frisee, lardons of bacon and topped with a poached egg,...

Beets are divisive. To some, their earthy depth and sly sweetness are irresistible; to others, the root vegetable tastes like dirt. “The beet is the most intense of vegetables,” Tom Robbins writes in “Jitterbug Perfume.” “The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent,...

The days of punishing our bodies into submission for weight loss or improved health finally are coming to an end. Throughout the years, women have learned the hard way that trying to force their bodies to lose weight or fit into a certain mold has led them down a path of disease, frustration and disconnection....