Salmon is anything but boring with this recipe from fashion designer and culinary creative Peter Som.
Author: Morgan Hines, USA TODAY
Make it at home: The Limone pizza served at Frenchman’s Dough at Jean-Georges’ Tin Building
The Limone pizza at Frenchman’s Dough in Jean-Georges’ Tin building is one of the chef’s favorite. Here’s how to make it at home.
Six mocktail recipes to try at home
Non-alcoholic options have become popular — whether you’re taking a break from drinking or simply wanting to drink less.
‘Savory Baking’: Erin Jeanne McDowell’s ‘Wee Quiches’ are the savory party food we crave
“Wee Quiches” look as cute as they sound — and they’re the perfect food to serve guests at a dinner party or gathering.
Tabitha Brown’s ‘Lazy Peach Cobbler’ is the perfect vegan, fruit-filled dessert for cozy nights
Social media personality Tabitha Brown’s debut plant-based cookbook brings a vegan version of the classic peach cobbler to readers and at-home chefs.
Are the meat sweats real? Experts weigh in on protein-induced perspiration
Yes, the meat sweats are real. Here’s why they happen and how to avoid them.
The best dishes to try at the Tin Building, according to chef Jean-Georges Vongerichten himself
Iconic chef Jean-Georges Vongerichten opened the Tin Building and has gifted us with another New York culinary destination.
Forget ordering in: Make Kwoklyn Wan’s sriracha lo mein from ‘The Complete Chinese Takeout’
“The Complete Chinese Takeout Cookbook” features Kowklyn Wan’s well-known recipes in addition to 50 brand new recipes.
Oat milk is so popular, it’s in the dictionary now. What to know about the dairy alternative
“Oat milk” was added to Merriam-Webster’s dictionary this month. Here’s what to know about the milk alternative that’s risen in popularity.
How to make a butter board, according to the chef who inspired the food trend
If you have social media, you’ve seen a butter board. Here’s how to make your own, according to the chef who inspired the latest food trend.