This recipe is sweetened with honey instead of refined sugar making for a delicious batch of granola that’s healthier than what you’ll find at grocery stores.
Cooking cornbread in a cast-iron skillet renders the outside crisp and buttery, while the interior is moist and crumbly.
Raw cashews not only add a creamy texture and a touch of sweetness, they also have the ability to thicken, which means there is no need to make a roux.
This dish is so close to the original, it just seemed wrong to call it a tomato and cauliflower curry.
Food writer Mimi Sheraton talks about what she expects to see on people's plates in 2017.
Sweet, spicy and salty. This dish gives your palate a little bit of everything!
From the thwack of the masa to the jingle of pennies in a pot of boiling water, Vicky Thrasher says sounds play an important role in Mexican cooking.
Extra virgin olive oil is my number one oil of choice and I use it in sauteing and frying -- and I eat it raw.
A new study reveals that popcorn is possibly the worst snack movies goers can consume when hitting up the theaters.