Walnuts work in place of hazelnuts here, and you can add wedges of roast onion. The dish is about balancing sweet, bitter and ...

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These are Philly's exceptional restaurant salads right now. The ones that can reform a hard-earned "salads are boring" ...

Pour whiskey and cider into a pre-heated mug, leaving a little less than one inch of room from the rim. Gently pour ...

Fall is no time to put your grill in storage. The cooler season not only makes it more comfortable to stand by a sweltering ...

Sour power, newfound nostalgia, and sweet mash-ups are among the trends tipped to come out on top in the cake market next ...

We ate hyperlocal dishes served out of a trailer in a rural Virginia field, experienced one of America’s most refined ...

Explore daily insights on the USA TODAY crossword puzzle by Sally Hoelscher. Uncover expert takes and answers in our ...

Wine tasting with expertise is clearly a skill, but can this talent be learned? Experts think so, and there's science behind ...

Andy Baraghani’s minimalist crispy artichoke pasta keeps the prep time doable, with Parmesan, garlic and red pepper to round ...

Garneau, a Pembroke native living in Plymouth, worked as executive chef at the Rye Tavern in Plymouth for nearly three years ...

If you’re wondering where you should be wining and dining in San Francisco, here are five of the most news worthy and buzzy ...