Citrus fruits are a staple in my house 365 days a year, but I appreciate these fruits the most during the colder months. Other fruits are in scarcer supply in the winter, which is the peak season for citrus. Plus, when most of our cooking tends to include heavier foods with deeper flavors, ...

For centuries, the channel of ocean running between Mozambique and Madagascar provided passage and port to ships during the height of the spice trade. The results were delicious, combining local seafood and coconut with rich spice blends for seafood curries. We borrow from that tradition — ...

After sunset during Ramadan, the daily fast customarily ends by eating dates. Then the Iftar meal begins with some kind of soup, satisfying hunger and quenching thirst at the same time. Among the soups served, one of the most common in northern Africa is chorba frik, a meaty chickpea soup ...

We’ve upped the ante on the original pull-from-the-pantry meal — the grilled cheese — with one potent ingredient: kimchi. And we use it two ways for a double dose of flavor. Cheese with kimchi may sound odd, but the pairing is hardly new. Budae jjigae, otherwise known as army base stew, ...

Lawrence Restaurant Week kicks off Thursday, and that means limited-time menus and unique dishes will be popping up at restaurants all over the city. The annual showcase lasts 10 days and includes more than 40 restaurants that will be serving new, special dishes alongside their usual ...

Classic, slow-simmered ragù Bolognese isn’t a weeknight dinner option, but its tomato-free cousin, white Bolognese, certainly can be. This rustic sauce made from ground meat, white wine, aromatics and olive oil is no less traditional and gets on the table in under 45 minutes. In the ...