Back before mesclun started to seem as everyday as iceberg lettuce, watercress was in my salad spinner about as often as Grey Poupon was in my vinaigrette. The little green leaves had the peppery kick ...

Watercress is without a doubt one of my favorite seasonal greens. Find it tucked in with herbs in the produce department or sold in small baskets at farmers’ markets. But have you ever seen this spicy ...

Spring is officially on the horizon and if you're looking for a light salad to add to a meal, this is the perfect option. Packed with gut-loving vegetables and fruit, including watercress and ...

Dear SOS: I would love to have the recipe for the jicama, watercress and orange salad from the Border Grill. It is wonderful. Dear Cathy: This salad, from Mary Sue Milliken and Susan Feniger, is a ...

Long relegated to dainty English tea sandwiches, innocuous garnishes, and the like, watercress can withstand a bit rougher treatment. The crisp, pungent member of the mustard family grows in cool ...

Heat oven to 375° F. Place the salmon in a glass baking dish. Add the bay leaves and enough water to reach halfway up the sides of the fillets. Bake until the salmon is the same color throughout and ...

Tiny and delicate, watercress is the picture of serenity along softly moving springs and creeks. The folklore Don’t be fooled ...

Crisp and peppery, watercress is a pungent leafy green that tastes great in salads, stir-fries, and other dishes. Better yet, eating it can make you feel great. Last year, watercress was named the ...

Dice carrots. Sauté carrots, onions and celery in a pan to create a mirapoix. Once the onions are translucent, combine the rest of the ingredients, except for plantains and chicken, into a large pot ...

Heat the oil in a large, heavy-bottomed sauté pan over medium-low heat. Add the shallots and cook, stirring, until softened but not browned, approximately 5 minutes. Transfer the shallots to a bowl ...