TOKYO (AP) — Tsukudani, a sweet, Japanese side dish often served with hot rice, originated in the samurai era in a tiny ...

Filled with herbs and vegetables with no mayonnaise in sight, this robust salad can withstand hot Minnesota summers.

Salt plays beautifully with other ingredients—herbs, spices, citrus zest, wine, truffles—creating endless possibilities for ...

Acing dal is what everyone expects of us, but no one tells us what to skip to get that melt-in-mouth texture. Find out why ...

For the meat mixture:** - 2 kg goat meat or beef (goat meat recommended) - 1 kg beef (flanken style ribs) - 2 cups water - ½ ...

Cooking is one of those last few things that sometimes gets passed down, word of mouth, from generation to generation. People ...

Here’s how to make Fajita Flank Steak with Peppers and Onions, Sumac-Dusted Salmon with Broccolini and Turkey Sausage with ...

Love garlic but hate its harsh raw taste? Try these 5 simple kitchen hacks to mellow down raw garlic’s flavour without losing ...

It’s a fast, one-pan dish packed with real flavor and none of the fuss, showing how beef can be both nutritious and family ...

Toss fresh green beans with olive oil, minced garlic, and fresh herbs. Use a grill basket to prevent these slender veggies ...

Toasting the grain in a dry pan before cooking it pilaf-style creates an appealing nutty taste and a delicate crunch.

1. Place the spinach into a large bowl. Add half of the feta, juice of 1/2 lemon, 1 tablespoon of olive oil and a big pinch ...