If you're anything like me, after the obligatory day-after turkey sandwiches and the early morning slices of pumpkin pie (aka the Breakfast of Champions), the last thing you want is another heavy meal covered in turkey gravy.

When the hunger pangs return, I try to make something that's a little lighter and with a flavor profile completely ...Read more

In this healthy dinner recipe, chicken thighs, Brussels sprouts, cherry tomatoes and packaged gnocchi are all roasted on the same sheet pan for a complete meal that couldn’t be easier to make. And though it’s simple, this dish gets tons of flavor from seasonings, including garlic, oregano and red-wine vinegar. It all adds up to a dish that�...Read more

Eggs are an incredibly versatile food. Not only are they a natural in every meal, whether breakfast, appetizer, snack, or dessert, they are an ingredient in a wide range of foods.

The folklore

Humans have been eating eggs for about six million years, and as early as 1400 BC, birds were laying eggs specifically for consumption,...Read more

These Seriously Simple muffins are a family tradition that I make to usher in the fall months. Slightly moist and crumbly, they’re my kind of comfort food.

Dried cranberries and yellow cornmeal provide added texture to a classic muffin recipe, and orange juice and zest bring all the flavors together. These rustic, crusty muffins are wonderful...Read more

Fish cooks in a jiffy. Perfect for weeknight meals. However, it’s pricey. Cooking it perfectly takes on an extra challenge. Frankly, I want restaurant quality results to justify the expense.

To take the pressure off, it’s best to seek out casual preparations rather than ones trying to incorporate elegant sauces or complicated techniques. ...Read more

Remember when Starbucks used to only sell coffee? Nowadays, that’s no longer the case. Their expansive menu includes not just coffee, but also a variety of hot and cold non-coffee beverages as well as food.

One of the most popular drinks on the menu is the Pink Drink �...Read more

A simple fried egg cooked in melted butter or a neutral oil is a classic for a reason: It adds crispy-edged oomph without interrupting the flavor of whatever’s already on the plate.

While we love a good basic egg for its satisfying ...Read more

Even if you don't know it, you're probably familiar with the distinctive tang of tamarind.

A staple in South and Southeastern Asian cuisine, it's the tangy-sweet heart and soul of a killer Pad Thai sauce or flavorful curry, and it plays a starring role in the dark-brown dipping sauce served alongside samosas, papadam and pakora at your favorite...Read more

Pork is a versatile and nutritious alternative to chicken or beef, lending itself to everything from stir-fries and tacos to gyoza and barbecue sandwiches. Yet when it comes to one of its most recognizable and popular cuts, the humble pork chop, it can also be a bit frustrating.

Because it's such a lean source of protein, with less marbling ...Read more

I adore beets of all kinds: the earthy sweet, the lurid magenta, the striped pink and the goldens. Sure, they’re not to everyone’s taste, but their strong character stands up to a range of intense flavors — vinegar, horseradish, mustard, piquant dairy sauces, vinaigrettes, smoked fish.

I like them best either steamed or roasted. Cooking ...Read more

MINNEAPOLIS — For decades, Zoë François has built community through her baking. With her 10th book, “ Zoë Bakes Cookies” — already a bestseller — she is sure to widen that circle.

What began as a straightforward installment of the Minneapolis pastry chef’s favorite recipes quickly morphed in a deeply moving ode to the humble ...Read more

Don’t bite into these Cheetos expecting the brand’s signature dusty cheese flavor. Do bite into them expecting the familiar crunch. The flavor is tangy (lime-flavored?), yet spicy and a little bit sweet. And yes, there is a hint of a creamy cheese.

All of these flavors pair well with the natural corn flavor of the Cheetos. And though I don...Read more

The restaurant business has been through a volatile stretch. Restaurateurs battled through the early days of the COVID-19 pandemic (when no one was eating out); the “reopening” period (when everyone was eating out, but there weren’t enough workers); and the inflation surge (when ingredients and other input costs surged). Overall, ...Read more

More than ever before, friends and colleagues have been putting me on the spot. What’s your favorite restaurant in London? In New York? The best croissant? Your favorite bagel? The most overrated place you’ve ever eaten? And on and on.

I consider myself a discriminating diner, but I find this demand for blanket declarations quite ...Read more

This recipe takes oatmeal cookies up a notch with its cinnamony, buttery, delicious take on a much-loved classic dessert.

Cinnamon-Raisin Oatmeal Cookies

Serves 6

Active Time: 25 minutes

Total Time: 50 minutes

1 cup white whole-wheat flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

2/3 cup packed light brown ...Read more

A 2015 USDA review of America’s eating patterns revealed that those who eat a diet high in fruits, vegetables, nuts, dairy, lean proteins and whole grains have better bone health. Maintaining strong and healthy bones is a cornerstone of healthy aging, and it requires a combination of proper nutrition, adequate energy intake, and consistent ...Read more

The other night I went to an “old school” restaurant with red leather booths, veteran staff and food from another decade. A definite detour from my healthy diet! It was so fun to indulge in classic dishes and a version of this garlic bread.

When was the last time I enjoyed that classic American garlic cheese bread? I couldn’t remember, ...Read more

Peak apple season is upon us. Two dozen local Honeycrisp apples currently fill my refrigerator drawers. More to come. In the next couple of weeks, our second fridge also will hold a wide variety of apples: the ultra crisp SweeTango, super sweet Golden Delicious, crunchy Gala, perfumey Fuji and barely sweet russets. Red Delicious need not show up...Read more

My platonic ideal of fried chicken is Korean fried chicken. It’s ultra-crunchy and juicy, and typically glazed with a savory or spicy sauce that sinks into every nook and cranny of the shatteringly crisp crust.

I am a <...Read more

My family members have never been big salad people. This is by design — we grew up eating mostly Korean food at home, where vegetables were served individually as banchan rather than...Read more