For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch.

Enjoyed by millions in India, masala chai, a spiced, sweetened black tea mixed with milk, is now popular around the world.

The lightly charred, wilted romaine leaves are satiny and succulent, better able to stand up to bold elements: crisp pancetta and a rich, robust dressing.

Oven-drying the leftover ginger used to make ginger syrup results in a terrific cocktail garnish.

If you’ve been following Kogi BBQ-To-Go tweets but haven’t been quick enough to find the truck, these fusion quesadillas should satisfy your cravings.

The inspiration for these burritos came from those at the Santa Fe Farmers Market, in New Mexico, where they are truly the early birds reward.

Corn chowder doesn’t have to be ivory pale with milk or cream to taste creamy.

This is the cake you want on a cool autumn Sunday evening. Full of the flavors everyone craves—brown sugar, cinnamon, ginger, and cloves.

To compensate for not browning the meat, add “power” ingredients that produce a similar depth—cocoa powder, canned chipotles in adobo, and Worcestershire sauce....

We’re not sure what Roger Federer likes to drink, but for the next two weeks perhaps this pineapple-kissed perfect Martini will be of interest.