AMMAN — When a huge blast tore through Beirut on Aug. 4, Rawda Mazloum decided to move the giant oven she was using to cook for refugees in th… Read more

I really appreciate a recipe where the sauce is the best part of the dish. Butter chicken? Yes, please, I'll take a bowl of sauce and a piece … Read more

MINNEAPOLIS — Eric Hall had a candid response to a question about the specialty-food business, So Good So You, that he started with wife Rita Katona. Read more

It's easy to think of chicken wings as a snappy-quick snack. Order some at a bar and, poof, they arrive, hot from the fryer, golden bubbly-bro… Read more

If kimchi isn't a part of your life right now, please reconsider the choices you have made. Read more

At first glance, you might not think that Jacques Pépin and Haile Thomas have all that much in common. Read more

Whenever I've cooked with kids, it was a niece or nephew and always for special-occasion fun – holiday cookies, making Granny's Thanksgiving s… Read more

RIO DE JANEIRO — Two days until opening day, and the chef was sitting at a table outside the kitchen, feeling uncertain. He'd been cleared to … Read more

Nigel Slater is a food writer's food writer. The prolific British author's famously brief recipe introductions read like haikus: "Roasted pump… Read more

'Tis the season to be jolly, and I'm not talking about Christmas. It's Fat Bear Week, a pure and wonderful treat for people who need a break f… Read more

LOS ANGELES – How much should delivery companies be able to charge restaurants? It's a question that has been brought into sharp relief by COV… Read more

Friends tell me they feel intimidated cooking for me. I let them in on my secrets to ease their minds: My favorite dinner involves popcorn. Or… Read more

PITTSBURGH — Since 1959, Al's Cafe has been known for cold beer, hearty hoagies and the occasional coconut shrimp platter. But since the coron… Read more

Sometimes a serendipitous food discovery can send you down a delicious path. Read more

Division Street is a nondescript stretch in Patchogue, a village on the south shore of Long Island. A five-minute walk from the Long Island Ra… Read more

We're eating at home a lot more these days, probably eating a lot of the same meals. Maybe we're throwing together the basics just to get by. … Read more

It's that time of year again, tomato season, when I spend ample time devouring and writing about the glorious vegetable, and then wait for the… Read more

The new season of "Chef's Table" takes viewers out of the spotless, stainless-steel kitchens where the Netflix series has made its bones and l… Read more

If you've followed along on my ongoing efforts to create the crunchiest, most flavor-packed tofu possible, you know that I'm a fan of using co… Read more

My collection of brown paper sacks, insulated lunch bags and reusable salad containers fill a drawer in my kitchen. For decades, we have carve… Read more

Locally and sustainably raised shrimp and tilapia from the Guam Aquaculture Development and Training Center under the University of Guam are n… Read more

When my laptop camera came up on Jay Correia, sitting outside the Swizzle Inn in Bermuda for our interview and clad in a breezy tropical shirt… Read more

The other day, I was so excited that it was under 80 degrees for my morning walk with my dog – he's gotten short shrift as the days have gone … Read more

On a recent weeknight, I found myself hungry and without a plan. A quick sweep of the refrigerator and pantry revealed fresh peaches, a countr… Read more

When Chetna Makan was growing up in central India, one sandwich showed up more often than any other in her and her classmates' lunchboxes: dah… Read more

Almost two shelves in my pantry are devoted entirely to spices. Whole, ground, common, obscure, hailing from all over the world. Mixing and ma… Read more

I will admit I am going a little squash crazy right now. Summer squash are abundant, with readers reporting that they are getting a bounty in … Read more

Mere moments into our conversation, chef and restaurateur Adrian Lipscombe perfectly sums up eggplant's reputation: "It's a really unique plan… Read more

CHICAGO — The pandemic has everyone stuck at home, where alcohol and snacks are within easy reach. So if you find that you're drinking more, y… Read more

I grill bone-in chicken the way the tortoise runs the race against the hare in Aesop's fable: slow and steady. Cooking this way over moderate … Read more

You know what it feels like when you bite into really good corn on the cob. Sweet, flavorful pops. Juices flying as if you bit into an apple. … Read more

Sometimes a weeknight dinner can be a luxurious. There's no rule against that, right? Read more

In the pantheon of using-up-leftovers dishes, hash is at or near the top, alongside fried rice and the frittata. Do I need to even state the o… Read more

My father was a proud Black activist and food lover, a man who would casually quote civil rights leader Medgar Evers and then wave me over to … Read more

When I think of foods to eat during the summer, one flavor rises to the top of my list: pineapple. The aroma of the tropical yellow fruit remi… Read more

Confession: Sometimes, I open my refrigerator or look in my pantry, make a mental note of a few main ingredients and then do an internet searc… Read more

Using the right kind of fat for different types of frying will make whatever you cook more delicious. Read more

Grocery store shelves are lined with so many seasoning blends, from taco seasoning packets to Cajun spice mixes and Italian herb combinations.… Read more

The plant-based meat from Impossible Foods Inc. used to be impossible for home cooks to get their hands on. The product was marketed to chefs … Read more

Technically, we aren't supposed to call them "popsicles." That's a registered trademark. But ice pops, creamy pops made with milk or yogurt, a… Read more

Barbecue is not a new topic for Cheryl Alters Jamison. She and her late husband, Bill, wrote their first book on the subject – "Smoke & Sp… Read more

Mexican cuisine, says Eddie Garza, doesn't have to be all about cheese, meat and lard. In his 2016 cookbook, "¡Salud!," he points to pre-Hispa… Read more

Several years ago, my partner and I spent a month in San Antonio, where his family lives. We were both unemployed at the time, so we spent the… Read more