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food cooking recipes magazine 335,154 followers
How well do you know cherries? From Vivas to Balatons, 6 varieties to learn:
Sweet, milky chai is sold at street stalls all over India—get a glimpse of the action:
See our best taco recipes, from classic fish to swiss chard and chipotle:
Betcha didn't know you could eat watermelon rinds—or that they could be so delicious:
Cream-laced pasta with vegetables and toasted pine nuts is a gorgeous, #SimpleWeeknightMeal:
Break out the blender, and get 15 recipes for frozen piña coladas, margaritas, and more:
If you're planning a trip to India, don't miss our 13 complete travel guides and itineraries:
Icelandic hot dog with raw and fried onions, ketchup, sweet mustard, and aioli in Reykjavik with @MartinMillerGin. Photo: @betsyandrews
Bacon adds a salty, smoky layer to everything from Caprese salad to jalapeño poppers:
Monday's off to a bit of a slow start thanks to a weekend of dangerously tasty beers at the #festibiere de Québec. Photo: @mizsant
See the recipe for simple seared steaks in creamy, piquant green peppercorn sauce:
Mumbai's markets operate in the dead of night:
Salty, fatty, spiced, grilled kebabs are everywhere in Delhi:
Puréed, poached, or pickled, we can't get enough of ripe summer peaches:
See our favorite summer sandwiches, starting with the heavenly combo of tomato and avocado:
We're powerless against the intoxicating aroma of garam masala. Read more and get the recipe:
A dish of spicy chicken drumsticks in a flavorful, creamy sauce is easier than you'd think:
Join EIC James Oseland for two weeks of immersive culinary and cultural experiences in India:
From chicken curry to creamy gelato, basil enlivens so much more than pesto:
Celebrate Julia Child with some of her favorite dishes, like a beautiful French apple tart:
Sticky-sweet baklava takes many forms—try a version with almonds instead of walnuts:
Toddy tapping—a traditional job in Kerala, India—is life-threatening business:
A cake shaped like a piece of cake for our 20th birthday, c/o @rbicakes—thank you!
Switch up your scrambled eggs with scallions and crunchy, toasted cassava flour: