There’s not much more that I like than fresh garden herbs, and I love to use them in dishes as much as possible! You don’t ...

Herbs can keep in the fridge for one to two weeks. They’ll last longest when they have “enough moisture to keep them fresh but not so much moisture that they turn into a soupy, swampy mess,” Schaffner ...

Wash the potatoes. You can use any small potato for this dish. I usually use small creamer or baby potatoes, but Ina’s ...

Cover with a tightfitting lid and cook undisturbed until the potatoes are tender and the bottoms are golden brown, 10 to 20 ...

As temperatures rise and you yearn to spend more time outside, it's good to know which plants to put in the ground ASAP for ...

But one of my favorite weeknight meals — falafel — takes some planning. That’s because it requires soaking dried chickpeas ...

It’s exceptionally light, with milky-sweet ricotta balanced by tangy, brightly hued fruit preserves. The base is a tender, buttery, almost cake-like crust, and the topping is a crumby mixture of the ...

What it is, however, is quite possibly the best soul food restaurant in California – a bold claim I don’t make lightly, especially in a state blessed with such culinary riches. Step inside and you’re ...

The collard greens are a testament to patience and proper technique – tender without being mushy, with a subtle smokiness and a pot liquor (the flavorful cooking liquid) that you might be tempted to ...