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America is called a melting pot – and that’s certainly true of its food. The USA’s culinary history is that of reinvention. Waves of food influences – Native, African, British, continental European, ...

I am just back from a three-week trip that included stops in Quito, Ecuador, the Galapagos Islands, Panama City, Panama, and ...

This one-pot spaghetti from "The Easy 3-Ingredient College Cookbook" is made with ground beef and jarred sauce. (Gretchen ...

Best known for his French fare at Underwood Bar & Bistro in Graton, chef Mark Miller slayed with a traditional Thai street ...

Kieffer, a marine biologist, manages Oregon Seaweed —the largest land-based operation in the country—in Garibaldi, Oregon, a ...

I love pumpkin soups and pumpkin pasta, and my current favorite savory-pumpkin bite is the Little Sesame x Fly By Jing ...

Instant Pot Frozen Pot Roast. Pressure cooking a pot roast from frozen works surprisingly well. Two hours under pressure ...

There, Philip scored the meat and scattered a handful of coarse sea salt overtop, although ... Refrigerate, covered, for 3 ...

Rub a lime wedge around the rim of a glass and dip it in salt. Muddle the jalapeño slices in a shaker ... and reminiscent of the sea or tropical locations”, says Ufland, “so mixing rum and ginger beer ...

Today, ultra-processed foods are everywhere you look – from your cereal at breakfast to the shop-bought sandwich on your ...