In a bowl, combine one cup of rolled oats, half a cup of flour, half a teaspoon of baking soda, and a pinch of salt. In a ...

Minced fresh garlic has an intense garlic flavor. Adding it at the end of cooking helps it retain its bite, but the residual ...

Dessert is a non-negotiable in my house—it can be as simple as a piece of dark chocolate or some homemade chocolate chip ...

I 'd been meaning to upgrade my butter dish for a minute, but this past Christmas, my grandma beat me to it. My old plastic ...

Practically anything can go into a casserole, which means each state's signature ingredients can take center stage, from ...

There's no question as to what menu item is the most ordered at Friday fish fries during Lent. Across the region, in dining ...

Bravo Top Chef alum and a James Beard semifinalist for Best Chef: Mid-Atlantic David Viana along with partner Neilly Robinson ...

Explore Jamaican food from chefs like 2019 F&W Best New Chef Kwame Onwuachi, 2017 F&W Best New Chef Nina Compton, chef Briana ...

Lemon bars are prized for their tangy-sweetness, but the bright acidity of lemon juice can overwhelm other nuanced flavors ...

John's got his top fool-proof tips on the only way to make the dish are served with a generous helping of gravy.

The editors at Eater LA dine out several times a week, if not per day, which means we’re always encountering standout dishes ...

A fiery Goan delicacy, made with prawns cooked in a tangy, spicy vinegar-based masala. Best enjoyed with hot rice or crispy ...