Thanksgiving may be over, but Christmas is right around the corner, and with it just might come another big holiday feast. I know there are some gatherings without a vegan or a vegetarian at the table, but these days that seems like more of an anomaly than the norm. We have had vegetarians at ...

Brussels sprouts are often cooked as a side dish, especially during the cold weather months. They are particularly popular as part of holiday meals such as Thanksgiving and Christmas. And if you think you don’t like Brussels sprouts, I’m here to say – I think you just haven’t had them ...

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas of frying meat and vegetables, all blanketed in rice that steams atop the other ...

Store-bought dough brings homemade pizza into the realm of easy weeknight cooking. To simplify prep even further, we took a cue from rectangular focaccia-like Sicilian pizza and Roman pizza al taglio. This recipe from our book “Tuesday Nights Mediterranean,” which features ...

When cooks in Nigeria want long-cooked flavor in minutes, they turn to obe ata. Similar to a Spanish or Italian sofrito, the tomato-red pepper sauce often is made in big batches, then used as the flavor base for soup, cooked down for a dip, mixed with eggs like shakshuka, or ladled over fried ...

Souvlaki translates from the Greek as “skewer,” but a rotating spit and open fire are not necessary to achieve similarly satisfying results. For this easy weeknight version, from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we forgo ...