The spirit of the Sugar Plum Fairy still found its way onto WWI tables, as plum pudding remained one of the era’s most beloved Christmas desserts. Households relied heavily on dried fruits like prunes ...

The National WWI Museum reveals how wartime rationing shaped 1918 Christmas dinners with wheat-saving dishes, sugar ...

This overnight French toast with maple apples was designed to feed a crowd, and to feed it easily and efficiently. But I am ...

In her latest book, Diane Kochilas looks at the evolution of Greek cooking and restaurants in Athens and beyond.

Passionate about cooking and entertaining, brothers Rudy and Joel Lainé embarked on a culinary journey several years ago in ...

Phoebe Evans is a Southern Living summer intern who covers food and digital production. She is from Birmingham, Alabama, and has a strong passion for writing. Make weeknight dinners special with a ...

These recipes will come in handy on chaotic weeknights or when you're in a time crunch. Instead of having to plan ahead for marinating, these chicken breasts are coated in a mixture of mayonnaise, ...

Street food in Paris isn’t about speed or shortcuts. This video explores how top Paris restaurants are reworking simple ...

Whether you’re stowing leftovers in the fridge or throwing lunch in your bag for the workday, you want a sturdy, tight-sealing container that keeps your food fresh. And as you’ve probably learned ...

The classic bûche that we make at home, decidedly not as pretty, resembles a bark-covered log. Rolled into a cylinder shape, ...

Warm the clarified butter in a large sauté pan over medium heat until it’s shimmering. Form six pancakes in your hands and ...