Staff Writer for The Prospect Lulu Pettit reviews the recently-opened Princeton location of Ayat, a Palestinian restaurant chain in the New York area.

A vintage 1950s postcard with a bounty of Thanksgiving dishes. / Curt Teich Postcard Archives Digital Collection (Newberry ...

Using the right types of herbs and spices will give you more authentic tasting dishes you’ll love serving to your friends and ...

Canned or bottled beans are great standbys if you don’t want the faff of soaking and cooking dried ones. I’ve used Bold Bean Co cannellini beans ... Add the beans, tomatoes and oregano or marjoram and ...

The combination of orange-fleshed squash and yellow split peas makes a visually beautiful autumnal golden soup.

Pumpkin is popular and can be used in many different ways. This time, chef Peter Lehner isn't making soup or stewed pumpkin.

In Good Cooking Every Day, Julie Busuttil Nishimura is adamant that we can create memorable meals using simple ingredients.

We leave the skin on the potatoes for texture and a boost of fiber. Sage, marjoram and prosciutto combine for a warm flavor.

one teaspoon of dried marjoram or thyme (based on preference), and salt and pepper to taste. Optional garnishes include fresh parsley or croutons for serving. Start by washing the dried green ...

It was a sad scene at the Bed-Stuy Aquarium Wednesday morning. The makeshift fish pond, formed in a tree pit thanks to a leaky hydrant and the efforts of some longtime residents near the corner of ...