Bold, spicy flavors have never been more in demand, especially when they add a global element to a dish. One of my favorite foods these days is Korean fried chicken, which I ate twice on a recent trip to New York City.

Celebrated for its crispy exterior and tender interior, Korean fried chicken has been a staple late-night snack in South Korea ...Read more

Do you ever do this? I do this all the time.

I just bought a bunch of ingredients for one meal that I will never, ever use again.

I had gone to Costco, looking to buy a leg of lamb. Costco is my favorite purveyor of lamb, which is actually kind of sad, but it is inexpensive and it is good quality and they always have it.

They didn't have it. ...Read more

PITTSBURGH — Thiago Leite has a simple philosophy when it comes to making cocktails, and it applies whether you're hosting a fancy dinner party for friends or simply curling up on the couch for a quiet night with your partner and Netflix.

"Make what you like," he says.

Consider the Caipiroska he was stirring together on a test run for ...Read more

I am puzzling over what to call these cookies.

For roughly 20 years, they’ve just been oatmeal cookies, because these are the ones we make. They have dried cranberries instead of raisins, because all of the people in the world who have been scarred by raisins have scarred me with their raisin trauma.

Not really. I just like dried cranberries...Read more

Alejandro Santillan-Garcia is worried he’s going to lose the aid that helps him buy food. The 20-year-old Austin resident qualified for federal food benefits last year because he aged out of the Texas foster care system, which he entered as an infant.

The Supplemental Nutrition Assistance Program — commonly referred to as food stamps, or ...Read more

PITTSBURGH — If Buddy Valastro gained fame as America's Cake Boss for his elaborate cake creations, surely Laura Magone should be celebrated as Western Pennsylvania's Cookie Queen for the countless cookies she's inspired local bakers to make and share with others.

Since starting The Wedding Cookie Table Community 10 years ago, the Monongahela...Read more

Americans are increasingly over the “slop bowl.”

Chipotle, Sweetgreen and Cava — once stars of the restaurant industry — are struggling as diners tire of all those pick-your-own ingredients piled atop rice or greens. Instead, lunchgoers are choosing offerings with more texture, like sandwiches and tacos, that fill them up and often cost...Read more

The spelt flour in these ginger molasses cookies offers a chewy texture and a nutty flavor that shines with the ginger in this easy holiday cookie recipe.

Ginger Molasses Cookies

Makes 24 cookies; serves 12

Active Time: 20 minutes

Total Time: 1 hour, 35 minutes

1 1/4 cups all-purpose flour

1 cup spelt flour

4 teaspoons ground ginger, ...Read more

Rich in vitamins and minerals, kelp is a nutritious and delicious ingredient worth getting to know.

The folklore

People have eaten seaweed for thousands of years. Indigenous peoples along the Pacific coast of North America and indigenous Australians relied on kelp as an important culinary tradition, drying and preserving it ...Read more

Crustless quiche has become a beloved classic at our Christmas brunch, always taking center stage at the holiday table. Quiche, once a novel French dish that took America by storm in the 1960s and ’70s, traditionally features a custard base with cheese and often vegetables, all baked inside a flaky crust. Sliced like pie and served with a ...Read more

Every year as the holidays approach, I eagerly anticipate holiday baking and decorating sugar cookies. And every year, they don’t exactly turn out as ...Read more

When I think of the holidays, I immediately think of peppermint-flavored candy canes. While I love to look at those cheerful stripes of white and red, I rarely want to eat the sweet candies. Instead I use up the candy canes I receive in creative ways, from sprinkling them on top of homeandleisure/recipes/varietymenu/s-3938946">Read more

PITTSBURGH — A healthful approach to food can be an important step in a cancer patient's journey. But experts want to dispel fear and confusion around nutrition during a time that is rife with those emotions.

"No matter what, when you have cancer, you have anxiety," said Lanie Francis, a medical oncologist and hematologist who is founder and ...Read more

When Ilan Stavans was growing up in Mexico City, he didn't appreciate the food his family prepared.

It was only after he moved a world away, and began to view it with the eyes of the scholar he had become, that he appreciated the history of those Eastern European recipes, handed down and rewritten over the decades.

The grandchild of Eastern ...Read more

Now that your lawn is strewn with fallen leaves and you're reaching for a sweater instead of sunscreen, it's probably time to revamp the weekly menu to include the hearty, warming foods associated with fall. And what's easier to cozy up to on a chilly autumn evening than a homemade chicken pot pie?

The classic marriage of golden, flaky pie ...Read more

Buffalo might be synonymous with hot wings, but there’s a less heralded bar staple that represents the city even better. The locally beloved roast beef on a caraway-seed-studded kümmelweck roll is a legacy left over from German immigrants who flocked to the northern New York metropolis in the early 19th century in search of jobs in the ...Read more