Banana and agave give it a round sweetness, and fresh ginger a bit of a kick. Giving uncooked oats a lengthy soak in milk softens them without imparting any of the gumminess sometimes associated with ...

This hearty, reviving recipe from Genevieve Ko isn’t just quick and budget-friendly, it’s full of deep, rich flavors.

Serve this deliciously savory dish with nasi biryani or draped over steamed rice; either way, it’s a stunning meal.

The writer and curator Su Wu’s version of tang yuan reflects her family’s history and her life in Mexico City.

The quest to give avocado toast new life lead to a light and luscious snack.

"Wordle" has remained a globally popular game with millions of users, and Newsweek is here with handy tips to solve it.

Genevieve Ko, cooking editor and dumpling expert of the New York Times, fills us in how to have fun making dumplings for the ...

You can find the full Dumpling Week lineup here, and, if you haven’t already, you can browse our collection of Lunar New Year ...

Yogurt sauce is one of the secrets to an easy but exceptionally good roast chicken dinner, like this one from Yossy Arefi.

Just in time for Lunar New Year, Cooking writers share the dumplings they love most, with recipes and videos for how to make them.

Toum is a creamy, fluffy Lebanese garlic sauce made from garlic, oil, lemon juice and salt. It’s a spread with a bold garlic ...

Genevieve Ko’s brilliant one-pot take on Hainanese chicken rice is just the thing for a meh Monday. Also: It’s Dumpling Week!