Power Up Your Sandwiches Health reports regularly tell us how eating a variety of foods - especially plant-based foods like whole grains, fruits, vegetables and beans - can help keep us in good health. The sandwich is one of the easiest ways to do that. Includes recipe for Turkey, Spinach and Apple Wrap.

Rustic French Cooking During a winter I spent in Paris, I cooked hefty soups and stews constantly to drive out the damp chill, and because they were easy to assemble in my so-called kitchen, truly a closet where the stove consisted of a double electric hot plate. Includes recipe for French Country Bean Soup.

Discover Armenian Kufta Armenian cooking is probably unknown to you, but sample it and you'll discover it is surprisingly familiar. The flavors reflect the influences of neighboring Turkey, the Caucasus Mountains of Georgia and the Persian food of northern Iran. Includes recipe for Chickpea Kufte with Walnut Filling.

Salmon & Sweet Potatoes? Super Fishcakes! To broaden fishcakes' appeal and maximize their nutritious health protection, I have created an unusual combination with Salmon and Sweet Potato Fishcakes.

Transforming Fennel Once an ethnic and seasonal ingredient found only at Italian greengrocers from September to May, fennel now appears in many supermarkets through most of the year. Includes recipe for Chicken with Fennel and Red Peppers.

Toss Together A Three-Season Salad Looking around a farmer's market recently, I noticed how the orange bell peppers, Golden Delicious apples and purple-red cabbage echoed the colors of the autumn trees... Includes recipe for Three Season Red Cabbage Salad.

Multi-Cultural Cooking With Beans Once an ethnic and seasonal ingredient found only at Italian greengrocers from September to May, fennel now appears in many supermarkets through most of the year. Includes recipe for Chicken with Fennel and Red Peppers.

Shine On Barley Moon According to The Farmer's Almanac, every full moon has a name. In August, it will be the barley moon, a good reminder to serve this splendid grain more often than once in a blue moon. Includes recipe for Barley Stir-Fry.

Serve Red As Well As Summer Greens During the summer, it's easy eating greens. Enjoying the bounty of the garden, we can create a rich variety of flavors in leafy salads, using different types of lettuce, peppery arugula and cresses, perhaps the gently assertive flavor of mache, a delicate French green also known as lamb's lettuce.

Low-Country Southern Cooking Southern cooking usually brings to mind dishes like fried chicken or catfish with hushpuppies, po' boys and black-eyed peas in the deep south. What few people think of is the Lowcountry cooking of South Carolina. Includes recipe for Southern Shrimp Stew.

Colorful Memorial Day Munchies When people gather for the summer's first barbecue party on Memorial Day, too often potato chips and dip are a typical starter to the meal. But this old stand-by is high in sodium and fat, especially dangerous trans fats. Try something different this year, like this recipe for Stuffed Red Pepper and Celery Sticks.

America's Favorite Seafood America's favorite seafood is shrimp, yet most people know little about them other than they come in sizes from small to jumbo. Includes recipe for Caribbean Shrimp Salad.

The Spice That's An Herb Few foods are as uniquely diverse as coriander, the plant that supplies both a spice and an herb. Includes recipe for East-West Burrito.

Mustard Greens, the Bold Brassica Mustard greens are one clan in the immense, and immensely varied, brassica family of greens. About all this assortment of vegetables has in common, from a cook’s standpoint, is their feisty flavor. Includes recipe for Chicken Soup with Greens and Black Beans.