As you probably know by now, anything is possible in the world of food, from classic mashups to time-saving hacks. But one of ...

"It never disappoints in its simple deliciousness," the Bravo star says about her sautéed potato, peppers and onion-topped ...

The Cookbook," comes one of her daughter's specialties: a chopped salad featuring at least ten different vegetables.

Add chopped onion, ginger, garlic, salt to taste, green chilli, and one sprig of curry leaves ... Instead of Malabar tamarind ...

Heat oil in a wok or skillet over medium heat. Add garlic and sauté until fragrant, then add minced beef and cook until ...

This Mexican specialty of roasted poblano chiles, stuffed with spiced ground meat and garnished with walnut cream and pomegranate seeds, is traditionally served in September to celebrate Independence ...

Belgian endive leaves are an inviting vessel to hold a wide assortment of flavorful fillings. I like to call these appetizers ...

FT Weekend editor Janine Gibson gave her blessing to this new recipe column on the basis that I would track down a recipe obsession ... the chickpeas (they’ll dry out if they’re out of water for too ...

Garnish with bright green, freshly snipped chives. 1. In a soup pot over medium-low heat, melt the butter. Add the leeks, ...

1. In a soup pot over medium-high heat, heat the olive oil. Add the onion and celery. Cook, stirring often, for 5 minutes.