Cate Huguelet

The iconic Peruvian street food owes its color to mild, fruity ají panca peppers.

Level up your summer picnic spread with a sandwich that marries the best bits of a classic Japanese tamago sando (the creamiest egg salad, the squishiest bread) with a little...

Let your oven do the work in this vegetarian recipe from Doug Psaltis.

You can choose a different jam, but be sure to scoop the dough rather than rolling it, to maintain fruity pockets.

The cheese puffs from the Logan Square cocktail bar feel both humble and special.

While there are several moving parts to Art Wnorowski’s potato and cheese pierogi, a cherished family recipe turned menu signature at Pierogi Kitchen, the chef counsels that two key steps — making...

Ask a sourdough baker, a sauerkraut maker, or anyone else who dabbles in fermentation: Time is the secret ingredient for unlocking profound layers of flavor. Take, for instance, black garlic,...

If Margaret Pak could write her story in food, kadala curry — a comforting stew of black chickpeas in coconut gravy — would be a recurring motif. “It’s pretty near and dear,” the Thattu...

Worcestershire sauce and tomato paste caramelized to a deep brick red give this chili massive savoriness.