Have you ever wondered how to turn a pile of summer zucchini into something your kids will actually fight over? These classic ...

Abhitash Singh, Mumbai In a first-of-its-kind food innovation, Dr Chaitanya Hoskote, a 71-year-old food technologist and professor at DY Patil College, Navi Mumbai, has created a plant-based Cheddar ...

Our best July 4th recipes include standout staples like hot dogs, burgers, potato salad, and ice cream cake, plus fun and ...

Whisk in cream, thyme, and pepper. Set aside. Using a mandoline, thinly slice potatoes lengthwise into 1/16-inch-thick slices. Add sweet potatoes to cream mixture; toss gently to coat.

Boil sweet potatoes: Place whole, unpeeled sweet potatoes in a large pot with water to cover by 2 inches. Bring to a rolling boil over high. Reduce heat to medium, maintaining a gentle boil. Cook ...

1 1/4 tsp. kosher salt, divided 1/2 cup (4 oz.) cold unsalted butter, cubed 2 cups granulated sugar 12 oz. cream cheese, at room temperature (from 2 [8-oz.] pkg.) 1 Tbsp. grated lemon zest, plus 3/4 ...

Find out how to make vegan cheese and potato stuffed flatbread – soft, golden, and oozing with flavour. A hearty, satisfying plant-based dish ideal for lunch, dinner, or dipping into soups and ...

Julia Rangiheuea: ‘Drinking was the root cause of my problems’ Packed with saucy meat, gooey cheese and roasted to perfection, this no-fuss dinner delivers big comfort with none of the carb coma.

Process 16 ounces cream cheese in the food processor, scraping down the sides of the bowl as needed, until very smooth and fluffy, 1 to 2 minutes. Add 1/2 cup granulated sugar, 1 tablespoon ...

There’s no better way to end a meal than with a sweet treat, and dessert bars are my go-to. These squares are easy to make and ideal for sharing, as everyone gets the same serving size. Lemon bars, ...