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Food

For a big-flavored weeknight bouillabaisse, set tradition aside

By G. Daniela Galarza
Jun 20, 2025 2:46 pm - This variation of bouillabaisse, the vermilion-hued French seafood stew, is simplified and flexible so you can get it on the table faster. A mix of different seafood is ideal, but even just one kind of the freshest fish you can find is fine.
Spice rub, basting sauce add layers of flavor to these Cajun ribs

By KATIE WORKMAN
Jun 20, 2025 2:24 pm - Marinated overnight with a Cajun rub, these St. Louis-style spareribs are first baked in the oven, fairly low and fairly slow. Then you baste them with a super flavorful barbecue sauce, and you finish them in the oven or on the grill.
Barbecue tempeh burgers are saucy, filling and packed with nutrition

By Ellie Krieger
Jun 20, 2025 2:15 pm - These burgers, piled with saucy slabs of barbecued tempeh and crisp coleslaw, are a fun, flavorful vegan option. The slaw provides a delightful cooling contrast against smoky protein for a main course that is sure to satisfy.
The best bowls are delicious, complete and convenient

By Penny Kazmier
Jun 18, 2025 6:06 am - Do you remember when the only thing served in a bowl was soup, breakfast cereal or an ice cream sundae? My, how things have changed! Today, bowls are a vehicle for just about anything. This recipe for Asian Salmon Bowls is a favorite.
3 tips for cooking restaurant-quality steak on the stovetop

By Aaron Hutcherson
Jun 18, 2025 5:17 am - To make a great stovetop steak at home, you need to pay attention to time and temperature. Don’t skip letting the steak rest on the counter before searing — this step will help your steak cook more evenly.
Blueberry almond clafoutis is an ideal treat for dessert emergencies

By Ellie Krieger
Jun 18, 2025 5:11 am - This custardy gluten-free dessert made with almond flour and topped with sliced almonds is fragrant with cardamom and brims with blueberries. Lightly sweetened with honey, it’s a more healthful way to satisfy a sweet tooth.
Food giant Kraft Heinz vows to stop using artificial dyes

By Rachel Roubein, Aaron Gregg
Jun 17, 2025 8:38 am - Kraft Heinz promised Tuesday to purge certain artificial food dyes from its products by the end of 2027, a move that follows pressure from Health and Human Services Secretary Robert F. Kennedy Jr. to excise color additives from the nation’s food supply because of potential health risks.
Making arancini just got easier with this clever shortcut

By Joe Yonan
Jun 17, 2025 5:49 am - These Italian fried rice balls, sometimes called arancini and sometimes called suppli al telefono for the “telephone wires” that the stretchy cheese inside resembles, are traditionally made with leftover risotto. But you can also start by making a stripped-down, no-stirring-needed take on risotto.
Feed your inner child with this one-pot sausage and fennel pasta

By Anna Luisa Rodriguez
Jun 17, 2025 5:22 am - In this one-pot riff on ragu, quick-cooking sausage forms the base, supplemented by fennel, garlic, tomato paste and an optional umami-boosting bouillon cube. In the end, it feels like the fun cousin of Hamburger Helper.
What’s the best-tasting prebiotic or probiotic soda? It’s rough out there.

By Emily Heil
Jun 17, 2025 5:21 am - In recent years, drink cases at grocery stores and delis have been transformed into a rainbow-colored sea of fizzy drinks. Many of these elixirs claim to offer health benefits, including the holy grail of buzzy wellness: “gut health.” But how do they taste?

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