Hawa Hassan makes an Ethiopian spice blend called berbere to use for roasted carrots, chickpeas and onions. She also creates an awaze sauce with wine and honey for drizzling over the dish.
Chef Michael Symon teaches us how to whip up a festive holiday side by "hasselback" slicing halves of a butternut squash and topping them with brown butter glaze.
Vallery Lomas' Crunchy Meatless Taco Wraps are bursting with flavor and protein thanks to plant-based ground meat. The folding method is inspired by a technique seen on TikTok, and there’s a medley of textures, from crunchy chips to chewy tortillas.
Mary McCarty sits down with musician Celeste to find out about her favorite after-show treat, the most unusual place she's eaten and her dream dinner guest.