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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, ...

This sweet, nutty curry is a staple in both Malaysian and Thai cuisines. Made from a peanut-based curry paste of the same ...

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 ...

Cook cardamom pods, cinnamon pieces, bay leaf, mustard seeds, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, and whole cloves in a medium skillet over medium, tossing or stirring often, ...

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 ...

This story is part of the 2018 Feel Good Food Plan, our two-week mind-body-belly plan for starting the year off right. My ideal weekday dinner involves some version of crispy ground meat, rice, and ...