Kim Severson

Its luscious simplicity is the draw: All you need are canned tomatoes, an onion cut in half, butter, salt and time.

Whether browned in butter and stuffed with cheese or, as in this mushroom and eggplant yassa, simmered with caramelized onion and brightened with lime.

It’s been a roller coaster of a month for lunch meat. In late July, just as parents were starting to decide what to pack in school lunches, Boar’s Head recalled more than 7 million pounds of ham, salami and other products after its liverwurst was linked to a deadly listeria outbreak. That’s enough cold cuts to fill 161 semi trucks. Recently, lunch meat became a political prop when it made a cameo appearance on a table of groceries laid out alongside Donald Trump as he delivered a speech complain

Portion sizes in American restaurants shot up in the 1980s and never came down. The average serving of spaghetti and meatballs doubled.

One Atlanta chef revisits her Dutch grandma’s recipe for the fall treat

A memoir? How easy is that.

The circumstances of the deaths at the dock in Sapelo Island, Ga., were not immediately clear.

There’s no shortage of Southern virtuosity in the 404, but don’t miss the outstanding Indian, Italian and Thai cooking — or the amazing wings from an unexpected spot.

ALEXANDRIA, Minn. — Kristie Swenstad was napping in the back of a plywood deer blind on a cold fall morning when her father nudged her awake and handed her a shotgun.

ALEXANDRIA, Minn. — Kristie Swenstad was napping in the back of a plywood deer blind on a cold fall morning when her father nudged her awake and handed her a shotgun.