Food

Chef JJ Johnson created this soup so that he could incorporate some of the most basic ingredients he loves in one pot. Potlikker is the term for the juice left from cooking seasoned collard greens, and that’s what he used here to build the broth.

NEW YORK (AP) — Chef JJ Johnson uses rice at home in many different ways — making crepes with his kids, using leftover rice for his wife's salad and frying it for dinner multiple ways. “Rice is a Swiss army knife. It can do so much for you,” he says.

In Greek cooking, lemon and whipped eggs are a classic — and essential — combination. It’s called avgolemono, a creamy but tart combination used to thicken sauces and soups, and that gives so many Greek dishes their characteristic tangy richness.

PORTLAND, Maine (AP) — A bipartisan coalition of U.S. lawmakers has introduced a proposal designed to cut food waste in half by 2030. The lawmakers submitted their legislation on Thursday and said it would improve collaboration between the U.S.

And, just like that, it’s fall! Whatever mixed emotions you have about summer ending, if you’re a football fan, this may be the most wonderful time of the year.

The Jewish holiday of Yom Kippur , which begins this year on Sunday evening (Sept. 25), is a solemn 25 hours of fasting and atonement. But when it's over, fast turns to feast.

New West foodies will soon taste a lip-smacking mashup of Mexican- and Asian-inspired dishes.

It turns out we’ve all been cooking risotto the wrong way. On a trip to Milan, we learned that risotto does not require the constant vigilance and uninterrupted stirring we thought it did. No slow simmer.

TORONTO — An outbreak of E. coli that's sickened hundreds has shone a much-needed spotlight on food safety at daycares, experts said as Alberta Premier Danielle Smith pledged to consider further regulations in shared kitchens.

Meet New Westminster Mexican restaurant El Santo’s 'little brother' — El Santito.