Tender rib eye steak bites are pan-seared then tossed in a smoky chipotle-butter sauce with garlic, cumin, and tequila for an easy 20-minute meal.

Laura Kurella, of Wellston, wins the Minnesota Cultivated Wild Rice Council’s national contest with birria bites using wild ...

Chef JJ Johnson is joining the TODAY Food team to share globally-inspired recipes from his cookbook "Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day." ...

For those who follow this column, it comes as no surprise to you that I’m always looking for ingredient substitutions that improve the nutritional quality of a recipe without compromising the taste.

Oaxaca, Mexico, is home to the tlayuda, an oversize corn tortilla topped with black beans, cheese, meats and a spate of other ingredients. It’s often folded in half, crisped on a grill, and served wit ...

*Mexican Adobo Chicken (Adobo de Pollo) is a flavorful, one-pot dish featuring chicken cooked in a smoky, vinegar-based red chili sauce. This dish can be ready in about an hour by using boneless, ...

I’ve eaten a lot of adobo in my life. Growing up in a Filipino household meant that we ate classic Filipino recipes like adobo, the national dish of the Philippines, on a weekly basis. Sometimes it ...

I set out to upgrade a Filipino classic — adobo — and the result shocked me. The flavor is bolder, the texture is smoother, ...

On a recent afternoon, Anthony Febo chopped a plantain in his kitchen. The plantain would be fried up and eaten. But the chopping was a part of his spoken word performance art. “Tonight, I’m cooking,” ...