The beef rendang at Malaysian restaurant Phat Eatery in Katy, Texas, should be considered a new Houston food classic. (Chuck ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

At d'bali Asian Bistro, it's always been about hard work. Born and raised in South Korea, owner Jeannie Choi (affectionately known as Mama Jeannie) says she's always had a metaphorical appetite for ...

There’s no shortage of tacos in Los Angeles. All the carts, trucks and stands I encounter daily hold a promise of something to obsess over. Everyone has their favorites. Here are three to try now.

Rough cop Fresno Peppers, Red Bell Pepper, Onion, Ginger Root, Garlic, and place into a mixing bowl. To the bowl of mix vegetables, add Macadamia Nuts, San Marzano tomatoes and oil blend, mix well.

When I was a kid, my dad would make beef stew nearly every weekend during the coldest months of the year. He’d crank up the pressure cooker until it was hissing and fill the house with the aroma of ...

1 kg of the gravy beef or shin beef (the cheaper the better) Toss everything, except the beef and the lemon grass into the blender and blatt for 30 seconds or so. Pour blender contents into a heavy ...