Articles filed under Recipe Ethnicity
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These plant-based tacos are more authentic than your typical Tuesday fareJan 20, 2026 5:48 am - “Taco night” for many across the United States consists of an Americanized idea of Mexican food: ground beef cooked with a packaged seasoning mix, taco shells, lettuce, tomato and sour cream. If you have enjoyed a similar meal, you will be blown out of the water by this authentic version from Alexa Soto’s cookbook “Plantas: Modern Vegan Recipes for Traditional Mexican Cooking."
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This Tuscan flatbread is a colorful, gluten-free alternative to classic crostiniJan 07, 2026 5:12 am - Instead of the flour-based, focaccia-like traditional schiacciata, this recipe uses blended root vegetables that get a boost from baked-in cheese. There’s a slight tang from beets, an earthy sweetness from carrots, and balancing saltiness and chew from pecorino.
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Butternut squash a tasty swap in Lidia Bastianich’s take on pumpkin ravioliJan 06, 2026 5:15 am - Emmy Award-winning TV host, author and restaurateur Lidia Bastianich is focusing on pasta in her latest cookbook, “Lidia’s The Art of Pasta: An Italian Cookbook,” written with her daughter, Tanya Bastianich Manuali. Her recipe for pumpkin ravioli is perfect for this time of year.
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No-fry chicken parm is cheesy, saucy and easy to prepareDec 22, 2025 5:21 am - This no-fry chicken parm features boneless, skinless chicken breasts in marinara sauce under a blanket of cheese and breadcrumbs. There’s no need to pound the chicken until thin, and it skips the breading and frying steps for a streamlined, weeknight-friendly version. And, as a bonus, it’s all made in one skillet.
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A classic Italian cookbook finally gets an English edition after years of effortDec 16, 2025 5:07 am - The Italian cookbook “The Talisman of Happiness” was first published in 1929 and became a go-to for classic Italian recipes. This year, the first complete English edition, with nearly 1,700 recipes, is being released.
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Goodbye giant shell: Here’s a modern take on the taco saladNov 04, 2025 5:38 am - What do you picture when you hear “taco salad”? The first image might be a deep-fried taco shell bowl filled with lettuce and your standard Tex-Mex fare. This more modern version swaps out ground beef for steak, and taco sauce for a tart and creamy avocado dressing.
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Best frozen pizza do-over: This time it’s a home run for Chicago’s ownOct 29, 2025 5:35 am - Readers had some Big Pizza Feelings after last month’s ranking of the top-selling frozen pizza brands was published. It turns out, the brand with the most mentions in our comments section easily beat out all the competition in the second test.
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How to make pepperoni pizza in 15 minutes flatOct 14, 2025 5:29 am - This single-serving skillet pepperoni pizza comes together in minutes, thanks to a smart, time-saving hack: Use a flour tortilla for a crust, and cook the pie in a cast-iron skillet on the stovetop.
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33 years and counting: How Don Mauer’s cooking has changed over the yearsOct 08, 2025 5:57 am - Today, this column celebrates its 33rd anniversary. And, wow, how things have changed. Fat is no longer the total devil it once was; sugars and highly processed foods now play that nasty role, meaning my cooking has evolved quite a bit over the years.
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Instant ramen is a pantry superhero that can turbocharge your cookingOct 01, 2025 5:50 am - This upgrade to instant ramen is inspired by Mexican stewed beans and requires only a handful of ingredients. It’s “an excellent canvas for a wide range of garnishes, allowing you to take it in numerous directions based on whatever you have on hand,” writes Peter J. Kim in his “Instant Ramen Kitchen” cookbook.
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