This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. The rhythmic pounding of my late grandma’s century-old mortar and pestle is as familiar to me as any lullaby. The ...

Flaky pastry pockets are found in many regions of the world, but on Malta and its small sister island Gozo, they are an ...

This time of year, there’s a tsunami of tomatoes from the garden. With limited freezer space and only so many meals you can eat using tomatoes in a day, I’ve turned to canning most of the tomatoes in ...

If you've ever indulged in a plate of spicy dan dan noodles or slurped on a bowl of spicy tantanmen ramen, you know the characteristic flavor of Chinese sesame paste: rich, nutty, smoky, and ...

Every recipe seems to only call for a single spoonful or two of tomato paste. Too thick to pour, too concentrated to use up fast, too easy to forget behind the yogurt -- the rest of the can usually ...

Tomato paste can lend an umami bomb of flavor to your recipe, but when it comes straight out of a can or tube, it often has a sharp, tinny taste to it. When you sit down to eat, you might feel like ...