Few things feel better than a long hike in the woods, exhausting yourself as you soak in the fresh air and tranquility. Then, back to camp, where you chip away at those health benefits with packaged hot dogs slapped into a white-bread bun with a slice of plasticky processed cheese food. It ...

Not far from the Corniche along the Eastern Harbor in Alexandria, Egypt, there's El Fallah, a tiny place that only makes one thing: liver sandwiches. You say liver sandwich in Alexandria and people know you're talking about this spot — it's so famous that the owner has dozens of pictures of ...

Eggs are better with carbs, and they're particularly good with grains like rice, farro and quinoa, which can soak up a runny yolk. The herby-green grains here, from my cookbook, "Cook90," are good for more than just breakfast, though — you could pair them with sautéed fish, skin-on chicken ...

Slow-cooked pork ribs, grilled with a sticky glaze… you just can't beat it! This recipe is from the "Quick Prep, Slow Cook" chapter of my cookbook, "Sam's Eats." It's a very versatile chapter. The idea behind these recipes is that they take very little time to prepare, but are left to cook ...

I didn't understand leeks when I was growing up; in fact, I never ate them. It took living in France for me to fall for them. This Leek Quiche recipe, from my cookbook "V Is for Vegetables," was not only the first thing I learned in cooking school in Paris; it was also part of my final "exam." ...

My kids love this dish from my cookbook "Familia" because of the crispy chicken skin. You are essentially creating a confit where the chicken cooks in its own fat. The flavor comes from the smoky and tangy dressing, which you don't have to make in a molcajete, but if you have one please ...