Filled with an umami-rich mushroom and seafood sticky rice, these crustaceans are as satisfying as they are striking.

This is a formula, not a set-in-stone recipe, so feel free to use your own judgment and follow your own cravings.

Chefs Angie Rito and Scott Tacinelli, the husband-and-wife team behind Don Angie and San Sabino in New York, join TODAY to ...

To get us through the most miserable months, every week chef Ryan Riley will share a recipe from his collection of go-to ...

Even if you’ve never heard of Yotam Ottolenghi, you’ve likely eaten something influenced by his restaurants or cookbooks. In a packed field of celebrity chefs, few authors over the last two decades ...

Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. This dish from my cookbook “The Chinese Way” ...

Fennel parmigiana? Oh yeah, it's like bringing that cozy, comforting vibe from Southern Italy straight to your dinner table.

"To make my pasta-fied version of spanakopita, you’ll make a purée of spinach, garlic, oregano, feta, and olive oil, and spike it with lemon juice. This bright green sauce coats the pasta. It’s ...

Two years ago, our cooking columnist Yewande Komolafe woke from a coma and soon learned her body would be profoundly altered. She recounts her journey back to the kitchen, and to herself. The writer ...

Amid pricey groceries and packed schedules, many Americans are gravitating toward simple, affordable meals rooted in tradition, connection and comfort. From pot roasts to casseroles, "grandma-style ...