Sonia Chopra is the interim executive director of editorial operations at Eater. Roasted yams and chickpeas with yogurt: I make this easy-ass yam recipe once a week for lunch. It’s quick and simple, ...

Copycat recipes are often found in a treasure hunt through cookbooks or concocted through trial and error. But every now and ...

Chef Laura Vitale stops by the TODAY kitchen with two recipes with all the flavors of the holiday season: Skillet cranberry ...

From stews simmering on the Aga to twice-baked soufflés served by the thousand, Alison Niven reflects on family, farming and ...

Q: I ate the lemon-ricotta hotcakes at Hell’s Kitchen in Minneapolis. They were so light and awesome. Can you get the recipe? A: Those cakes are included in the restaurant’s cookbook “Damn Good Food: ...

Tamar Adler, chef and author of 'Feast On Your Life', writes about food as a daily practice of care rather than obligation.

While each product featured is independently selected by our editors, we may include paid promotion. If you buy something through our links, we may earn commission. Read more about our Product Review ...

Q: My green beans are just starting to ripen and I would like a salad recipe that does not include vinegar. Can you find one? A: This recipe keeps it simple with those beans and red onion tossed with ...

Whoever would have expected mass feeding kitchens in disaster and war zones to serve up thoughtful, tasty, culturally appropriate meals to evacuees and refugees — with emphasis on the “tasty”? Perhaps ...

Robert "Mickey" Smith will tell you the secret to making a good bagel is "taking time." Two days, in fact. But the results are worth it, and he has time on his hands since retiring from a variety of ...