As blossoms and flowers add lovely colors and scents to our homes this spring, columnist Josie Hall suggests utilizing them ...

Take a cue from Chef Saarthak Bhatnagar, Junior sous-chef, Conrad Pune and make this Devilled Eggs with a twist in no time. Halve the eggs and scoop out yolks. Mix yolks with mayo, mustard, ...

To serve, flake the trout over the potatoes, add the chives and dill and toss well. Transfer to a platter, then drizzle over the horseradish cream with a kiss of olive oil. Serve extra dressing on ...

Stir in horseradish, lemon juice ... 6. Garnish with fresh chives or parsley before serving. Yield: Makes about 1 3/4 cups of sauce (approximately enough for 6–8 servings, depending on use.

This potato cheese soup is a comfort food classic ... Finish each bowl with bacon bits for crunch and a sprinkling of chives or scallion tops for a pop of color. What kind of potato is best ...