Coat the salmon in olive oil and season it with salt and pepper. Sear it in a cast-iron skillet on the stove for around 5 ...

Plus, King's tips to recreate the dishes at home with alternate ingredients. Chef Melissa King is known for blending her Chinese culinary roots with Californian and global flavors, and for the first ...

Trying times lead to something special in Samin Nosrat's followup to her 2017 smash hit, Salt Fat Acid Heat You can save this article by registering for free here. Or sign-in if you have an account.

A Michelin-starred chef has caused controversy after adding milk to his Bolognese recipe, before claiming it's authentic. Chef Paul Foster, from Coventry, took to social media to share his tips for ...

In this video, we prepare accordion-cut beef ribs paired with sweet peppers and roast them slowly in the oven. The result is a juicy, tender dish with deep flavor and perfectly caramelized edges. This ...

Add articles to your saved list and come back to them anytime. This recipe appears in a collection. See all stories. Trained at legendary Californian restaurant Chez Panisse, Samin Nosrat taught home ...

Add ½ cup yoghurt in a blender. Add sugar (it helps to cut the sourness of yoghurt). Add gram flour and black peppercorns. Whisk for 30 seconds until smooth. Set aside. Cut both edges of all the ...

October is the month when leaves fall, temperatures cool... and cravings for comfort food slowly return. At the market, squash make their appearance, apples and pears are at their peak, mushrooms ...

From chefs like Paul Bocuse and Judy Rodgers, these recipes showcase the light, fresh, and inventive spirit of a not-so-new movement. Molly McArdle is Food & Wine's Updates Editor. She has written and ...

Add articles to your saved list and come back to them anytime. This recipe appears in a collection. See all stories. Cookbooks often offer a window into a chef’s culinary philosophy, and Rosheen ...

From soup and stew to cookies and rolls, these batch cooking recipes can be prepared days, weeks, or even months in advance. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 ...