In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

MAKE THE APRICOT PUREE In a small saucepan, heat the sake until warm. Add the apricots and let stand at room temperature until softened, about 30 minutes. In a mini food processor, puree the apricots, ...

I grew up in a Gujarati family in Zimbabwe. As an immigrant, I’ve always struggled to feel at home in the U.S., but never more so than last year when my husband and I moved to Maine, the whitest state ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and ...

1. Make the sauce by adding all of the ingredients to a blender. Blend until smooth. Add to a bowl and set aside for later. 2. Make the samosa filling by adding a bit of oil to a skillet over medium ...

Panang Curry is a delightful and aromatic Thai dish that takes center stage in this Ramadan recipe. Bursting with rich ...

This coconut curry chicken soup blends Thai red curry paste, coconut cream, and egg noodles for a rich, comforting bowl with ...