Connor Storrie shared Ilya’s signature tuna melt on the TODAY show. The recipe features Duke’s mayo, dill, red onion, lemon ...

Cut the tomatoes in half. Place half the tomatoes in a blender with the rest of the ingredients, except for the guava purée.

Eat the rainbow with this colorful slaw. Purple cabbage, green cabbage, carrots, apples, and bell peppers combine for a light and bright side dish. Lightly salted roasted peanuts add a slight crunch ...

My festive spin on the Aperol spritz is a crowd-pleaser with or without alcohol. Here's the four-ingredient recipe that a ...

At SEA by Jungsik in the Koreatown area of Manhattan, the Spicy Beef Tartare features daily-diced prime top-round beef with ...

Save. Refrigerate until you're ready to eat. For the best taste and texture, use the pickled onions within two weeks. They’ll keep longer since the brine slows spoilage, but the flavor and texture are ...

It doesn’t have to feel like green juice homework. Food editor Daniel Hernandez gives his recipe for a Mexican green juice he ...

Discover crowd pleasing appetizers perfect for any Georgia gathering, packed with bold Southern flavor, comforting charm, and ...

Big game, bold flavors—no meat required. These vegetarian Super Bowl recipes include nachos, Buffalo cauliflower bites, chili ...

Nothing's more refreshing than a tall, cold glass of lemonade. Give this favorite beverage an unexpected jolt by adding a ...

UConn fans have shown no regard for their taste buds when it comes to supporting the Huskies. It started with a hot sauce challenge that began going viral in 2021, and ended up raising more than $100K ...

LITTLE ROCK, Ark. — Everyone knows Peter Piper picked a peck of pickled peppers, but a real-life PhD in pickles helped make those vegetables palatable. Dr. Ron Buescher led the food science research ...