You know Napoleon, this French cake, with a thousand layers (mille feuilles)? Here is a funny way to revisit this classic, only in a salty dish. This melting cheese will make your stomach scream!

Peel the potatoes, and cut them into barrel-shapes using a cookie/pasta cutter. In a saucepan, heat a tablespoon of butter over a medium heat. When the butter is foaming, add the potatoes and fry ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has with more than 20 years of experience cooking ...

The day before, preheat the oven to 350 degrees. Slice the sweet potatoes very thinly, about 1/16 inch, on a mandoline. Cut parchment paper to fit a 10-by-4-by-4-inch loaf pan so that the bottom and ...

This dish proves that fancy foods don't have to be complicated, making it perfect for beginner chefs who want to amaze their guests. Most people appreciate a sweet treat during summer, but light, ...

The first Boston outpost of Lady M took over its storefront in late November but remained mysteriously unopened, shrouded in brown paper on prime Newbury Street real estate for the better part of the ...

Japan’s kaisendon seafood bowls are known for overflowing toppings of morsels like tuna, salmon, sea urchin, and scallops over white rice. Unlike simple servings of nigirizushi, their popularity has ...

With all due respect to New York’s majestic delis, my universal theory of ham sandwiches holds that you will almost assuredly find the best ones at venues that specialize in French food. The key is ...