Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother’s recipe, and it remains a feature of my core repertoire because it’s so simple and unusual at...

The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

Stout and brown sugar give these tender ribs a hint of sweetness.

Food editor Ian Knauer demonstrates how to extract fresh coconut meat—all you need is a little heat and a hammer.

Make one big batch and keep it in the freezer for weeks—we’re sure you’ll be tossing it into all kinds of dishes.

(NEW YORK CITY) - With the opening of the huge, hip, new Bowery emporium, DBGB, the Americanization of Daniel Boulud is finally complete.