Consider this recipe as a loose template to be altered according to what you’ve got lying around. You can substitute cooked pasta and rice for the potatoes, and cooked greens for the raw. Play around...

Megan O. Steintrager polled cooks in France, Kenya, Germany, Malaysia, and beyond to learn the must-have appliances and utensils in their kitchens—including some gadgets that might surprise you...

There’s more to high-end edibles than lobster and foie gras: See what exorbitant ingredients Elizabeth Gunnison unearthed, and learn what’s behind the luxury pricing...

Diane Kochilas bypasses Athens for the island of Lesbos, which is known for many things, including exceptional spices, olive oil, and ouzo

An easy and delicious pasta dinner brimming with summer vegetables

South Indian rice is parboiled during processing, which creates a more nutritious but harder grain that needs to be boiled like pasta for 40 minutes. The grains are puffy and separate, and they absorb the...

Orzo is the Italian word for barley, and the slender, grain-shape of orzo pasta makes for a no-fuss, neatly consumed salad, particularly if you are balancing a plate while perched on the edge of a sofa or...

Consider this the ultimate mac and cheese: Buttery, Parmesan-flecked bread crumbs create a blanket of crisp contrast to the perfect union of pasta and a creamy, Cheddar-stoked sauce. Make it stripped-down...

Porcini, pancetta, and rosemary bring the woodsy goodness to this lasagna. Layer that with nutmeg scented bésciamella sauce and a sprinkling of parmesan and you have a lasagna that's more wooing than a...