Tejal Rao

Soups, stews and comforting, feel-good foods for after a storm.

Use the Ligurian sauce as a guideline and make tastier sandwiches, soups, pastas, gratins and more.

Ricotta polpette, vegetarian Swedish meatballs and plant-based meatballs.

As well as a how-to for making your own pumpkin spice blend.

A big batch of mushroom ragout means many delicious meals ahead.

Sweets, extra-crispy samosas, nachos layered with chutney and more recipes.

Try a warm bread salad with crisp mushrooms, inspired by the restaurant dish.

Our current favorites in one of the greatest food cities in the world.

David Chang’s Momofuku company is waging a trademark battle for the term “chile crunch.” But what does ownership mean for such an everyday pleasure?

In Los Angeles, the restaurant Chain taps into a feverish nostalgia for burgers and pizza from the 20th century.