To make this traditional Algerian recipe, simply rub a whole chicken with Dijon mustard, olive oil, onion, and spices and pop in the oven to roast. The flavorful sauce combines onions, garlic, mustard ...

My favorite icebreaker question has always been “What was your favorite movie growing up?” Although preferences change with ...

Vegetable-loving cooks can make ratatouille all summer long, from the first moment that peppers, zucchini, eggplant and ...

This traditional Ratatouille recipe brings together the freshest vegetables and slow cooking to create a deep, rustic flavor.

In this excerpt from her new book, “All Consuming,” food writer Ruby Tandoh unpacks why every recipe now looks and sounds the ...

Strolling the farmers markets, I can’t hold back and pile my basket with eggplant in all shapes and sizes — black, thin and ...

The Emmy-Award winner’s cookbook, ‘Cook with Clydeo,’ is out Sept. 9 Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly recipes for the print magazine as well ...

Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on magazines, websites, cookbooks, and newspapers, Karen has been helping to shape the way ...

Demaris is a reader, writer, and gamer from Juneau, Alaska. She has been writing about games, movies, and other pop culture phenomena since 2015. Demaris has a particular fondness for fantasy and ...

Ratatouille and shakshuka may seem like an unlikely pair, but the dishes meld perfectly in this recipe. The quick and easy one-pan meal is a perfect shake-up to your breakfast routine. New Social ...

When summer yields bushels of vegetables — we’re talking tomatoes, peppers, squash and eggplant — it’s time to lean in and look to recipes that embrace this abundance. An easy one-dish method involves ...