What We’re Loving Now
Once considered peasant food, the comforting meal celebrates the West African country’s rich agricultural heritage, one portable meal at a time.
This light, bright main will snap you out of your winter cooking woes.
When the fashion designer updated his grandmother’s shrimp mold recipe—by adding fresh tomatoes, shallots, and lemon—he had no idea it would be such a hit.
Of all the recipes in the new Via Carota cookbook, there’s one we can’t stop thinking about, thanks to an ancient yet easy cooking technique.
Light Lift, Full Flavor
This 10-minute scramble with fresh tomatoes and scallions is more than the sum of its parts.
Tender meatballs come with a side of fried potatoes so not a drop of gravy goes to waste.
Back to the '90s
The ‘90s food TV giant has plenty of ‘BAM!’ left—but these days he’s working smarter, not harder.
Before Lay’s WOW Chips became synonymous with ‘anal leakage,’ I ate my fill—and paid the price.
Three decades before khachapuri was cool, Anya von Bremzen was extolling its virtues in “Please to the Table.”
Cook This Tonight
Popular in France for centuries, this delicate dish of veal and vegetables in an aromatic cream sauce deserves a spot on every dinner table.
We dare you to come up with a more comforting cold-weather main.
The most decadent meatless main we can think of.
You don’t need any fancy equipment to make zhizhig galnash, a hearty dish of hand-rolled pasta that gushes hot, meaty broth.