Carey Polis

Shrink the cracker, get an entirely different product?

While a hotel breakfast is not the first image that comes to mind when traveling, it’s a legitimate and delicious avenue to explore local food culture.

The East African fermented flatbread gets the pita chip treatment.

It's so easy, I'm almost embarrassed to share. 

I’ll eat Taste of Persia’s ash reshteh even on sweltering New York summer days.

Brooklyn Delhi’s tomato achaar is a little spicy, a lot of awesome. 

That's the maximum number of ingredients I'm willing to deal with when sick.

Don't let this salad be a wallflower—it really deserves to be the first one on the dance floor.

Finding the cure to what ails me under a blanket of cheese

Nothing drowns my sorrows like a bowl of lemony pasta.

This North Carolina-based company knows its nuts.

To me, you are perfect.

Avoid more complicated cookie recipes? This is your new (totally achievable! Totally impressive!) holiday baking mini-project.

You can go home now, mild cheddar.

Further proof that Thanksgiving sweet potatoes belong in camp savory.

Host, chef, and cookbook author Samin Nosrat unlocks the basic tenets of cooking. But in a really non-stuffy way!

Dip for dinner is the best thing to happen to Monday nights.

I used to have an irrational fear of grilling steak and messing it up—and then I met the no-fail skirt steak recipe of my dreams.