Blue corn gnocchi and frybread tacos are the modern iterations of Indigenous cuisine, complete with the three sisters and New Mexico's trademark chile peppers. CampPhoto / Getty Images “Corn is very ...

Aimee Levitt is a freelance writer in Chicago. Madhur Jaffrey initially became a cookbook author, she writes in the first line of An Invitation to Indian Cooking, “as a gradual maneuver in ...

On a windy evening in West Los Angeles, a small group of mostly strangers gathered inside a trendy loft apartment. The 15 or so folks were an interesting cross section of humanity — from a winery ...

Smoked tepary bean dip, braised bison with dandelion greens and wojapi berry barbeque sauce. It's not unusual for L.A. chefs to experiment with new menu items. But these dishes have an ancient history ...

If you want to give tadka a try at your house, you can start with a simple cumin version. All you need is cumin seed and some ghee. You can find ghee in many supermarkets and at Indian markets. The ...

Since she was 3 years old, Mariah Gladstone says, she has had a passion for food. After graduating from high school in northwest Montana, she studied environmental engineering at Columbia University ...

Tamashaa’s vibrant interior was designed by Shivani Chopra. Photograph courtesy of Tamashaa. Tamashaa. 3115 14th St., NW. Northern Virginia is home to some of the DC area’s most exciting and ...

From fine dining and award-winning establishments to holes in the wall with huge reputations, these restaurants have all made quite a name for themselves.

Yes, there are more places than just Dishoom for modern Indian cuisine. Khushbu Shah is a writer and contributing editor for Food & Wine, having previously been the magazine’s restaurant editor. Her ...