Add onion and cook for 10 minutes until golden brown. Stir in ginger–garlic paste, cook one minute. Place the coriander, turmeric, chilli, black pepper and fenugreek leaves in a small bowl with 2 tbsp ...

In large bowl, whisk together the remaining 4 tablespoons olive oil, the lemon juice and honey; season with salt and pepper.

Long a staple of Filipino cuisine, the purple yam is all over global menus, and farmers are struggling to keep up.

The concept of hyperpalatability is central to the UPF debate. But do foods actually need to be UPF to be hyperpalatable, or ...

Reflecting this, MSG is labeled “generally recognized as safe” (GRAS) by the FDA. Yes, “you can experience side effects like headache if you consume too much MSG, but this seems to be rare,” Dr. Alan ...

The scallops carpaccio ($29) is an outstanding raw scallop dish with an unusual pairing: Beneath the rounds of scallop is a corn puree, which adds a subtle sweetness to the sea-sweetness of the ...

Two of the top three clips from the 2025 Red Sox highlight reel feature home runs from the outfielder.

Violations marked as priority contribute directly to the elimination, prevention or reduction in the hazards associated with foodborne illness. Priority violations include prevention of contamination, ...

Drinks on the menu are named after Long Island locales. The Bay Shore Breeze (from $5.50) comes with Sprite, mango puree, ...

The founder and chef of the popular Asheville restaurant shares why he chose to sell the business, and why the new leaders were chosen to carry it on.

Wintertime is soup-a-palooza at my house. I’ll make a big batch on Sunday and then serve it for lunch — along with some ...

In the coldest days of winter, I put soup on repeat. When the icy wind howls, steaming broths and molten purées are the only ...