Put flour in a large bowl and make a well in the middle for the egg. Rub egg evenly throughout flour so mixture becomes crumbly. Dissolve salt and sugar in water and combine with milk. Pour in a bit ...

We all could use a little dinner inspiration — even Ali Slagle, who dreams of dinner. In “Dinner Is Served,” she asks colleagues about one night when they somehow transformed ingredients into dinner ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. There are some hotels that envelop you in their world so completely that it is easy to forget that anything ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

The tug of war between non-veg foodies and veg foodies is a never-ending one, yet there are some rare moments, or should we say there are some dishes that can unite the two, even if it is for a brief ...

Chef, restaurateur and author Karan Gokani is stopping by the TODAY kitchen to make a few of his favorite recipes from his cookbook, "Hoppers: The Cookbook: Recipes, Memories and Inspiration from Sri ...

You’ll need: 1kg leg of lamb, cubed; 75ml oil; 1 onion, diced; 2 cloves; 2 cinnamon sticks; 30ml medium-strength masala curry powder; 1 tsp salt; 4 cloves of garlic, chopped; thumb-sized piece of ...

Ever dreamt of acquiring a certificate in making roti prata? Well, now you can. Masters of prata-flippin’, Casuarina Curry at MacPherson Road has come up with a unique workshop that will teach you to ...