Food

Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan dish made by slow-cooking meats with garlic and other aromatics, along with tomatoes and preserved chilies, until reduced and concentrated.

Anyone who has ever suffered in bed after eating three slices of pizza could surmise there is some relationship between food and sleep quality.

This recipe from “Eat Better, Sleep Better” was developed by Marie-Pierre St-Onge, the director of Columbia University’s Center of Excellence for Sleep and Circadian Research, and Kat Craddock, editor-in-chief of the food magazine Saveur.

On any given evening during the month of Ramadan, a soup similar to this graces many Libyan tables.

Mealtimes by the Caspian Sea were always displays of abundance. Omid Roustaei's extended family would gather every summer, swimming at the beach in the morning and returning to mounds of food at the family villa.

This article was originally published on The Conversation, an independent and nonprofit source of news, analysis and commentary from academic experts. Disclosure information is available on the original site.

Kei Tsunoda of % Arabica came first place during the third-annual barista night

In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.

Cabbage would seem to check a lot of boxes for what's prized these days in Western food circles. It's nutritious and inexpensive. Seasonal . Colorful. Climate-hardy. Fermentable. So why does it still struggle for respect? “It's about how you cook it.

Chicken paprikash is a saucy blend of chicken, onions, sour cream and lots of paprika.