Swedish chef Niklas Ekstedt uses an open fire to create smokey flavours, but you can make his dish using a humble home grill.

Bore baasi is a traditional dish that embodies the simplicity and ingenuity of Chhattisgarh's tribal cuisine. Made from ...

Oaxaca, Mexico, is home to the tlayuda, an oversize corn tortilla topped with black beans, cheese, meats and a spate of other ...

Recreate the sweet, smoky, tangy, spicy flavors of elote (Mexican street corn) in this seven-layer dip that comes together in ...

1. In a heavy-bottomed soup pot, sauté onion in olive oil for 3-5 minutes over medium heat. 2. To the soup pot, add stock, ...

Whipping up a special dinner for your love doesn’t have to mean spending hours in the kitchen. Our menu strikes the perfect ...

For French Japanese creative Marie Yuki Méon, it wasn’t a question of if she would end up feeding people for a living, but when. ‘Since I was a kid, I always knew that one day I would work in food,’ ...

USA TODAY’s 2025 Restaurants of the Year celebrates the South’s most exciting and storied dining destinations. Chosen by our team of food writers who live and work in the communities they cover, it ...

Whether your group likes mild, medium or hot, you'll find plenty of ... Classic onion and street corn are always favorites. Buffalo chicken dip: Shredded chicken, cream cheese, buffalo hot sauce ...