Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. He is an Eat ...

The Irish love Halloween as much as we do. The holiday originated in Ireland more than 2,000 years ago as the ancient Celtic ...

Did you know that the average American consumes over 20 pounds of pumpkin products each year This humble gourd has ...

Pour the butter evenly so every bite gets some of that rich, golden topping, and let it cool completely before serving for ...

Chia seeds are a powerhouse of nutrition. Packed with fiber, protein, omega-3 fatty acids, and antioxidants, they have become ...

From a Michelin-starred chef's coffee and artichoke soup to a restaurateur's watercress dish, these recipes are sure to ...

Every part of a pumpkin is edible – so don't throw away the skin or innards if you're carving a jack-o'-lantern ...

We already know that canned foods are convenient and pretty economical to stock in the cabinet, but some canned items are healthier than you may have thought.

Chef Roy Choi, known for his Korean-Mexican fusion food trucks, focuses on veggie-forward dishes in a new cookbook. He shares ...

Samin Nosrat is the author of the 2017 cookery manual Salt, Fat, Acid, Heat and a new cookbook Good Things. She lives in ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Put the dough back on to the work surface. Divide into six balls. Roll out each ball to a circle about 12cm in diameter. Place on two large baking sheets lined with baking paper. Spread the tomato ...