I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will ...

Are you looking for a seafood main dish with an aromatic taste? We offer you a version of the classic linguine with ...

1. Grate the crab sticks and cheese on a coarse grater. Add the egg, chopped onion, flour, sour cream, garlic, salt, and ...

Preheat the oven to 180°C. Slice the logs into 1/2-inch-thick slices and place on ungreased sheet pans. Bake for 15 to 20 ...

PLAN AHEAD: Save enough cake for Monday and enough ice cream for Wednesday.

In a small bowl, whisk together the lemon juice, pickle brine and salt. Pour over the tofu. Add some of the reserved tofu water to submerge the tofu completely if necessary. Seal the jar with a lid, ...

Rinse and soak moong dal in water for 4-6 hours. Blend soaked dal into a coarse, thick paste without adding water. Mix ...

This recipe is for Vegetarian Coulibiac with Sweet Potato, Spinach, and Mushrooms from the Food section of The Boston Globe.

Whisk 2 cups all-purpose flour and 1 1/2 teaspoons baking powder together in a medium bowl. Add the flour mixture and chopped almonds to the butter mixture, and beat on low speed until just combined, ...

When Julia Child made television food history with The French Chef in the 1960s, she introduced Americans to bouillabaisse, ...

Offal salads are always tasty, nutritious and healthy. Chicken hearts have a delicate texture, go well with a variety of ...