This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is ...

Their intense flavor and prickly leaves make turnip greens a challenge to eat raw, but their bitterness softens as they cook. Harvested young, the stems are tender enough for quick-cooking methods.

Season chicken, all over with salt and pepper. Set chicken aside for 10 minutes. Pat chicken dry and lay it, skin-side down, into a large sauté pan. Set pan over medium heat and cook thighs ...