Ever wonder why Italian food tastes so much better in Italy? It’s a combination of factors, aided in no small part by the ...

Chicken thighs, sweet potatoes, and shallots get smothered with miso-chili sauce and baked until the sweet potatoes are ...

If you need a quick meal or an easily shareable spread, look no further than canned seafood. There are many ways to zhuzh up ...

Another loyal fan, “Soup Susan,” claims she once tried to recreate the chowder at home and ended up with something that ...

From traditional soul food to southern fusion, Upstate restaurants are featuring cultural eats worth exploring. Here are our ...

Chef Ray White serves a taste of the Caribbean at his local Jamaican restaurant. Learn how to make one of his staple dishes.

With Mardi Gras coming up, there’s no better time to make a big, cozy pot of jambalaya. Ina Garten recently shared her take on this classic dish on Instagram, and the best part? It all comes together ...

Sweden’s gastronomy is wide-ranging, reflecting its large north-to-south expanse and four distinct seasons. From savory ...

It's a fifth-generation recipe that Shaffer would not describe ... It would also work on linguine and clams, fettuccine, ...

Seaweed is a versatile ingredient in Asian cuisines. Learn to make Korean Miyeok Soup, kombu beans and dulse bacon bits, each using a different seaweed species.

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Sure, you could look for egg ingredient swaps or vegan substitutes like mung beans. Or, you could find recipes where they’re ...