Minorcan clam chowder may look a lot like its Manhattan cousin, but that’s where the similarities end.

This fresh chutney combines pineapple with a recent Parisian obsession—mangoes—for a vibrant counterpoint to rich pâté.

Stirring homemade chutney into softened cream cheese makes an easy and irresistibly bright spread.

Los Angeles has long been the undisputed Thai-restaurant capital of America. And Jitlada is the jewel in the city’s crown.

How one of our cooks came up with six very different takes on the classic skewer.

Love red meat but tired of beef? Try duck breasts instead: They are as easy to cook as chicken.

A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish....

A brief 30-minute swim in a marinade imbues shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth.