By CHRISTOPHER KIMBALL Christopher Kimball‘s Milk Street One of the iconic dishes of West Africa, jollof rice is vibrantly colored and heavily spiced. And it reflects how cultures across continents blend with delicious results. It began in the ancient Wolof Empire, the first society in ...

By LOUISE DIXON Associated Press VENICE, Italy — A glowing sea of bright orange and red cocktails has become a common sight in bars and restaurants across Europe and beyond as the Italian-born spritz continues to find new fans. This wine-based cocktail was served as an aperitif in ...

By J.M. HIRSCH Associated Press Apple pie! Pumpkin spice! Buttered rum! This is how writer J.M. Hirsch embraces autumn at his home bar. Cocktails flavored for fall don’t need to taste brooding or heavy. You can harness the ingredients we associate with the season to craft cocktails ...

By CHRISTOPHER KIMBALL Christopher Kimball‘s Milk Street Japanese udon noodles are all about the chew, but it‘s hard to replicate the texture with what‘s available in American markets. Fresh udon is hard to come by. So for this recipe from our book “Milk Street Tuesday Nights,“ ...

By CHRISTOPHER KIMBALL Christopher Kimball‘s Milk Street Even when they are tasty, creamy pasta sauces can be unappealingly heavy. A few bites and you‘re done. Luckily, a lighter solution lies in peak season for sweet corn, whose high starch content can create a creamy sauce without ...

By MARK KENNEDY AP Entertainment Writer NEW YORK — When it comes to packing lunch for their kids, moms and dads have reliable favorites like PB&Js, bananas or maybe a bagel. Jenny Mollen has an unusual go-to — candy eyes. The writer and actor has learned that a pair of edible ...