Cate Huguelet

Ask a sourdough baker, a sauerkraut maker, or anyone else who dabbles in fermentation: Time is the secret ingredient for unlocking profound layers of flavor. Take, for instance, black garlic,...

If Margaret Pak could write her story in food, kadala curry — a comforting stew of black chickpeas in coconut gravy — would be a recurring motif. “It’s pretty near and dear,” the Thattu...

Worcestershire sauce and tomato paste caramelized to a deep brick red give this chili massive savoriness.

Following Jason Hammel’s recipe is an act of self love.

If you ask John Carruthers, the best Friday pizza night starts on Monday morning. That’s because the tavern-style crust he’s perfected as the creator of home-based Crust Fund Pizza owes...

“It’s a play on textures. Creamy potatoes, crunchy pickles, roasted ham for savory depth, and crispy fingerlings for an addictive bite.”

Consider the roti quesadilla, a griddled flatbread stuffed with cheesy mushrooms and topped with lush Chettinad masala, an edible charter statement for Mirra, the restaurant where Top Chef season 22...

Make some of the components ahead of time for this great handheld meal.

Making the building blocks of Lao Peng You’s scallion noodles is just the project to while away a late-winter afternoon. Neutral oil is slowly, gently infused with four types of...