With the recent rise of quinoa’s popularity in the United States, and the fact that it’s not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and...

Laurent Manrique cooks these squabs on a rotisserie over an open fire; we’ve adapted the recipe for the home oven.

Fresh mozzarella and basil added to croutons and ripe tomatoes combines two Italian classics into one terrific dish.

“Ingredients are considered ‘spices’ in Algerian cooking,” says Zadi, and this slaw illustrates his point.

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures.

We’re not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory.

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

It may take years of training to become a sushi master, but Japanese home cooking has an honest simplicity that makes it accessible to novice cooks.

Put together the ultimate Super Bowl spread with a menu loaded with finger-friendly favorites like Asian-Flavored Snack Mix, Stuffed Sliders and more.