Irina Georgescu on Eastern Europe’s secret plant-based dishes - Often seen as a meat-lover’s haven, the Eastern European ...

A one-pot wonder with rich, comforting flavours - Irina Georgescu’s chicken pilaf combines tender thighs, creamy rice and a ...

Add cauliflower and chickpeas to a large bowl, along with eggplant if using. Add oil, curry powder, and ½ teaspoon salt in a ...

Enjoy a delicious vegetarian dinner, like chickpea soup and one-pot orzo, with these flavorful meals that align with the ...

Heat oil in a large pot and sauté onion until soft. Add cabbage, potatoes, and carrots; cook for 5 minutes. Pour in vegetable broth and bring to a boil. Simmer for 20–25 minutes until vegetables are ...

CHENNAI: In Madras of a pre-independent India, every household in south India was familiar with the customs of their ...

Struggling to juggle home and work along with getting dinner on the table? Make life easier with dump-and-bake recipes that ...

This column was submitted by Evangeline Cessna, local history librarian at the Warren County-Vicksburg Public Library. This ...

From Oakland’s Javi’s Cooking to San Jose’s Casa Guzmania, here are nine stellar spots to find incredible empanadas, pupusas ...

2. In a small baking dish, spread the pecans. Toast them in the oven for 10 to 12 minutes, or until they have a fragrant, ...

2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.

Cut the potatoes into small bite-sized pieces and roughly chop the garlic. Combine them on a baking tray, and drizzle with vegetable oil. Sprinkle over the oregano and a pinch of salt and pepper.