The Collingwood site formerly home to Singaporean stalwart The Old Raffles Place is now Mary’s, a day-to-night cafe celebrating owner Mary Akindele’s Nigerian heritage.

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. For chef Nite Yun, a 2018 Eater Young Gun and the author of the just-released cookbook, My Cambodia, an ingredient ...

From shifting Scoville levels to chef preferences, here’s why 'make it spicy' misses — plus smarter ways to order, tweak at the table, and recover. Darron Cardosa is a food service professional with ...

The earthy, robust notes of suya spice taste best when paired with a protein seared over high heat. Here, it marinates ground chicken along with fresh chili, ginger and garlic, and seasons a peanut ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. If you’ve ever seen an episode of Hot Ones, the YouTube series in ...

This Caprese Grilled Chicken dish pairs boneless, skinless bird with torn wedges of fresh mozzarella cheese and basil oil. It’s a summery concoction that adds a delicious touch of acidity and ...

Suya spice, sometimes known as yaji, is easy to love as an all round spice with its blend of ground roasted peanuts and smoky, fragrant spices. If you are new to it, think of it as a seasoning that ...

In a large bowl, whisk together the coconut milk, lime juice, sambal oelek, honey, salt, garlic, and ginger. Remove 3/4 cups of the marinade and set aside. Add the chicken to the remaining marinade in ...

You know that rush you get when you bite into something so spicy it makes your eyes water and your nose run? What if that intense physical reaction isn’t just masochistic food enjoyment, but actually ...

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. Related Articles Following last year’s closure, 14er Brewing to ...

bowl of spicy three meat sauce on bucatini - Dani Zoeller / Food Republic When I was a kid, there were two restaurants that regularly made it into the rotation on nights when we would go out to eat.