I have a theory. I call it the soup theory of everything. You won’t find it published in any scientific journal, at least not yet.

This Lebanese soup, known as adas bi hamod, is bright, comforting and easy to make. Made with earthy lentils, tangy lemon ...

Oxtail is one of my favorite meats, and I like it best when it has been slow-cooked for hours, so I recommend cooking it the day before and letting it sit overnight. What makes this dish from my cookb ...

Puree fried chilies with tomatoes, onion and garlic in a blender. Add the remaining 2 tablespoons oil in a deep pot over high ...

Sandwiches may be a daily staple, but they need not be dull – these flavour-packed recipes draw on global inspiration and ...

A flavourful sauce made with puréed cannellini beans replaces the cream in this fettuccini alfredo, while bright green peas ...

I haven't received any direct responses to the request for lentil soup like that served at Layla's. Maybe that's a sign I should go try the popular soup for myself and try to come up with a copycat ...

Curry over rice is just the beginning. Here’s how to use the flavorful, ultra-convenient roux cubes in everything from noodle soups to flaky handpies.

Coming inside from a cold day calls for moments spent under a blanket, around a warm fire and curled up with a hot bowl of ...

Eggs remain a breakfast essential, whether they're forming part of a traditional fry-up, delicately poached atop thick-cut ...

Ras el hanout is an Arabic term that means head of the shop, signifying the best spices on offer. The blend varies from cook to cook, or merchant to merchant, and can contain upward of 50 spices. It’s ...