Samin Nosrat, an expert on the elements of good cooking, has discovered one that's central to her favorite salad dressing in ...

There were many iconic dishes in the 1970s that might not even be recognizable to some people today. Why were they so popular ...

New York Times reporter Rukmini Callimachi follows a Haviland pattern of china that has set the table for five generations of ...

Sign me up! I love a no-cook recipe, and raw cabbage is amazing! Plus, my husband can't complain about the smell if it's not ...

Yasmin Fahr’s new recipe for salmon with avocado and cilantro salad is a vibrant counterpoint to gray slush and cold ...

Macsween, a popular maker of the distinctive Scottish dish, has developed a recipe for the U.S. market that swaps sheep lung ...

These wines generally are made with unfamiliar grapes or come from lesser-known regions. That’s what makes them great values.

Zaynab Issa’s quick skillet dinner combines two Persian classics: kebab koobideh (grilled kebabs) and mast-o khiar (cucumber ...

Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

Simply put, Philadelphia-brand cream cheese has always been a New York creation. Five decades later — in the 1930s — Jewish ...

Recipes From Home by chef, writer and broadcaster Romy Gill. Jump to the recipes: sakoon paneer (creamy paneer), murg malai ...

Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup.