The weather has been up and down lately. One moment, it’s freezing cold; the next, there’s a mini-heatwave. It makes me glad ...

Blend spinach, banana, almond milk, yogurt and honey into a creamy base. Top with seeds, and fruits for a refreshing, ...

A spinach leaf proves to be an edible scaffold for lab-grown meat, new research by Professor of Engineering Glenn Gaudette shows Spinach, a cost-efficient and environmentally friendly scaffold, ...

Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas ...

Spinach is a rich source of folate, and adding it to your parathas (Indian flatbread) can make your breakfast a lot healthier ...

Place a colander in a large bowl, then fill with cold water. Submerge the spinach leaves in the water, moving the spinach around. "This removes large sediment," says Trout. Drain and rinse ...

This unique street food dish transforms spinach leaves into crispy, flavorful bites. Whole spinach leaves are dipped in a gram flour batter, deep-fried, and then topped with yogurt, tamarind ...

Heat the extra virgin olive oil in a pan and add the diced onions, sauteing till golden brown. 2. Add baby spinach and cook till it wilts. 3. Add the fresh dill, parsley, garlic and pepper and combine ...

Whole wheat pasta rolled in delicious creamy spinach sauce, served with walnuts and parmesan cheese. Boil the pasta in salted water for 5-7 minutes, till its al dente. 2. Sweat the onions, leeks and ...