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Across Southeast Asia, sidewalk hawkers offer sizzling meat skewers bathed in the smoky aroma of smoldering wood coals and a seemingly endless combination of savory sauces.

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In the market squares of Sicily and Calabria, street vendors baste thick swordfish chops with a bright blend of lemon juice and olive oil, grilling them over smoldering coals and filling the air with an alluring mix of char and sweet. The simple, ancient combination is called salmoriglio, and it’s the primary way fish is served in southern Italy.

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The label “date movie” hasn't traditionally been applied much to documentaries but filmmakers Betsy West and Julie Cohen have twice now made non-fiction films of trailblazing female icons that also happen to be portraits of loving, supportive marriages.

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Mild chicken pairs perfectly with assertive seasonings, so we often search out ingredients that deliver bold, one-stroke flavor solutions. For a stir-fry packed with tons of savoriness, a combination of Chinese oyster sauce and Korean gochujang, a fermented red chili paste, delivers just that, plus a balancing, pleasant sweetness.

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