Whisk the olive oil, balsamic vinegar, salt, and pepper in a separate small bowl. Add the tomatoes, shallots, bocconcini, and half the basil to a large bowl. Pour the dressing into the serving bowl.

Add excitement to summer spreads with Yasmin Khan's zingy Levantine salads ...

Anyone can master the basics of Spanish cuisine at home, says famed chef José Pizarro. His latest book, The Spanish Pantry, focuses on ingredients key to the cuisine, from chorizo to jamón and ...

Chances are, if you’ve eaten at Compère Lapin restaurant, you started your meal with Nina Compton’s delicious, flaky, ...

Flake salt is produced when salt water is heated, allowing the water to evaporate and leaving behind larger crystals than you find in typical rock salt. Some varieties, like the French fleur de sel, ...

This recipe is for Hot Smoked Salmon Salad with Creamy Dill Dressing from the food section of The Boston Globe.

The Senate was once known as the world’s greatest deliberative body, a place where differences were debated, compromises forged and political courage sometimes rewarded. Today, it too often amplifies ...

This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, a savory-spicy condiment made with ...

To prevent the hair from getting greasy, McMahon recommends taking the time to hydrate and moisturise the scalp before ...

It's a pairing so perfect that their names have come to symbolize dynamic duos. They're a staple from restaurant tables to ...

When Southern Living asked a panel of chefs where to find “The Best Biscuits in the South,” one Alabama restaurateur made the list – and he’s willing to share some biscuit secrets.

Chef and author Sami Tamimi has released his first solo cookbook. Boustany – Arabic for 'My Garden' – focuses on the vegetable dishes of Palestine as he shines a positive light on his home nation.