With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So ...

Sautéing vegetables is a seemingly simple act. Cut them up, put them in a hot pan, move ‘em around until they’re “done.” But there is a lot of variation from vegetable to vegetable in terms of density ...

Phyllis Glazer is an American-born food journalist based in Tel Aviv, Israel. She is the author of several cookbooks that have been published in Hebrew, German, and Italian, and appears frequently on ...