Do you have a summer soiree on the books? If you’re hosting a barbecue or summer picnic, you’re going to need something to feed your hungry guests while they wait for the main dish to be ready.

Need an appetizer to impress some guests — or just to tickle your own tastebuds? This vegan Thai-style coconut soup (adapted from a recipe in Forks Over Knives: The Cookbook) is smooth, complex and ...

1. Cook tortellini according to directions; drain and cool. 2. While tortellini is cooking, set up breading station. Whisk 2 tablespoons Thai sweet chili sauce with 1 cup mayonnaise and 2 eggs in a ...

This recipe for a spicy version of fish cakes comes to us from Welsh Chef Emma Evans, founder of The Secret Supper Clwb. And ...

At first, there was a waft of ginger and the pungent perfume of chiles, then a wash of citrusy lemongrass. Broad slices of roasted duck, with skin on, perched atop a pool of vivid orange curry laden ...