Kevin Meyer

Misir Wat—a slow-cooked stew of red lentils, onions, and berbere spices—is one of the most important everyday dishes in Ethiopian cuisine. It is espec…

The new kitchen torch arrives tomorrow, just in time for Friday's Malaysian dinner. I'll use it to char the fish for Ikan Bakar Sambal, which…

Ikan Bakar ("grilled fish") is one of Malaysia's most communal foods, associated with night markets, seaside stalls, and informal family…

İmam Bayıldı (literally "the imam fainted") is one of the most emblematic dishes in Turkish home cooking and belongs to the zeytinyağlı trad…

Back in September, I started what seemed like a straightforward experiment: pit three leading AI platforms against each other (and me) in my annual NF…

Bacalhau à Brás is one of Portugal's most cherished comfort foods, a dish that appears on tables from Lisbon tascas to home kitchens across the co…

Encocado de Pescado is one of Ecuador's most beloved coastal dishes, particularly associated with the Afro-Ecuadorian communities of Esmeraldas pr…

Here we are again. The annual madness. That magical time when otherwise rational people convince themselves that December 31st turning into January 1s…