Oxtail is one of my favorite meats, and I like it best when it has been slow-cooked for hours, so I recommend cooking it the day before and letting it sit overnight. What makes this dish from my cookb ...

Fengping Geng has been making dumplings her entire life, since she was a girl in Northwest China. But it wasn’t until a few years ago that dumplings took center stage at her Squirrel Hill restaurant.

From food halls to family kitchens, soup dumplings are a must-try dish, especially in the colder months. Here’s how to make ...

Creamy, paprika-rich chicken paprikash, soft homemade nokedli dumplings, and a cool sour cream cucumber salad: just like Sunday lunch at grandma’s in Hungary.

It’s Dumpling Week, and the vegetarian options — cabbage, potato and cheese dumplings; mushroom manti with garlic yogurt — ...

Chef Tim Ma, owner of Lucky Danger in Washington's Chinatown, walks us through how to fold soup dumplings in preparation for Lunar New Year celebrations.

Award-winning pastry chef Joanne Chang explains the secret to the popular scallion pancakes at her Boston restaurant Myers + Chang: pizza dough.

Oxtail is one of my favorite meats, and I like it best when it has been slow-cooked for hours, so I recommend cooking it the day before and letting it sit overnight. What makes this dish from my ...

This traditional Caribbean dish is made by stewing meat in a dark, rich gravy flavored with cinnamon, brown sugar, hot chiles, and cassareep, a special brown sauce made from cassava root.

Marcus Samuelsson has a recipe he calls true comfort food. It’s an oxtail pepperpot recipe from his cookbook, “The Rise.” ...