Recipes

Food has an undeniable way of breaking down barriers, whether it’s through learning about another culture’s culinary traditions or simply talking with others over a meal. 

How to Build Cross-Cultural Connections Over Food This Holiday Season

Supper clubs and immigrant-led cooking classes across the country bring people together, teaching diners to embrace their neighbors from around the world

Smithsonian's picks for the best books about food of 2024 include McAtlas, A Call to Farms, Slow Noodles and more.

The Ten Best Books About Food of 2024

Travel to the American South, Vietnam and beyond with this year’s best cookbooks, memoirs and historic deep dives

The miniature cakes, which fit in the palm of a hand, are most commonly made with a thin pastry layer encasing a dense filling of sweetened red beans, melon purée or mixed nuts.

The Rebellious History of Mooncakes, the Note-Passing Dessert That Liberated China

During Mid-Autumn Festival, Chinese around the world eat the miniature molded and filled cakes to wish their families wealth and happiness

The baba au rhum is forgiving and achievable for the average home cook.

The Boozy History of Baba au Rhum

The French are known for their pastries, but few desserts garner as much attention as this dried-out cake resuscitated with rum

Pad thai is made by stir frying thin flat rice noodles in garlic, chai poh (Chinese sweet-salty preserved radish), dried shrimp and tofu, with a sauce made of ​fish sauce, tamarind paste and palm sugar.

The Surprising History of Pad Thai

The national dish of Thailand is actually a fusion of Thai and Chinese food cultures

Zongzi are dumplings made from sticky glutinous rice wrapped neatly in a bamboo leaf and filled with umami-rich ingredients, like marinated pork, shiitake mushrooms, peanuts and beans.

How Zongzi Became the Must-Eat Food During the Dragon Boat Festival

A festive recipe to ward off sea monsters remains a staple of one of China’s biggest cultural events

Cicada salad, roasted cicadas and cicada casseroles are among the insect-based dishes on offer at restaurants across the country.

From Dinner Parties to Restaurants, Cicadas Are Landing in the Kitchen

Professional and amateur chefs nationwide are preparing to serve cicada dishes as the rare double brooding begins

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Tweak the Recipe of This Australian Biscuit, and You Can Get a Hefty Fine or Even Jail Time

On April 25, a national holiday called Anzac Day, Aussies enjoy an Anzac biscuit in honor of military veterans

Not many home cooks are aware that pasta’s nutritional value is affected by its preparation.

Your Ten-Step Guide to Cooking the Perfect Pasta, Including How to Salt the Water

Following these pieces of advice from chefs will ensure tastier, more nutritional noodles for all

Tang yuan fill the bowls of Asian households worldwide during Lunar New Year celebrations, the white, spherical desserts serving as edible representations of the moon shining overhead.  

A Lunar New Year Staple, Tang Yuan Are a 'Dose of Luck and Sweetness'

The chewy rice balls ooze with indulgent filling and layers of symbolism

A Southern Barbecue, a wood engraving from a sketch by Horace Bradley, published in Harper’s Weekly, July 1887.

The Evolution of American Barbecue

How America's meaty tradition grew from Caribbean roots to the four distinct styles we know today

Smithsonian's National Museum of African American History and Culture has acquired Ebony magazine's bright and bold test kitchen, originally built in 1972.

'Ebony' Magazine's Vintage Test Kitchen Finds a Home at the Smithsonian

The 1970s-era kitchen will undergo conservation at the National Museum of African American History and Culture

Edna Lewis gathers ingredients in the garden behind Ellerslie Plantation west of Charlottesville, Virginia, 1975.

What Made Edna Lewis the Mother of Soul Food

The Virginia-born chef did more than anyone to elevate Southern food to haute cuisine

Salmon spread is a common snack across Alaska.

Salmon Spread Might Just Be the Most Alaskan Food

The smoky snack captures the state’s love for both salmon and preserved foods

Soup joumou is a savory, orange-tinted soup that typically consists of calabaza squash, beef, noodles, carrots, cabbage, various other vegetables and fresh herbs and spices.

Haiti's Beloved Soup Joumou Serves Up 'Freedom in Every Bowl'

Every year, Haitians around the globe eat the pumpkin dish on January 1 to commemorate the liberation of the world’s first free Black republic

GPT-3 generated a Thanksgiving menu featuring "roasted turkey with a soy-ginger glaze" and "pumpkin spice cake with orange cream cheese frosting."

Should You Let Artificial Intelligence Plan Your Thanksgiving Dinner?

While A.I. recipe generation has come a long way, it won’t outdo humans anytime soon

In Panama, sancocho is a national dish.

Panama's Sancocho Is a Soup That Can Cure It All

The cherished stew is a welcome remedy for homesickness—or even a hangover

Puerto Rico's unofficial national dish usually consists of fried green plantains mashed with garlic, chicharrón (deep-fried pork skin) and cilantro.

A Brief History of Puerto Rico's Beloved Mofongo

And how you can make the hearty, 'crunchy-soft' meal

Top Spanish chefs have endorsed garum as a fishy sauce with deep roots in Spanish and Roman history.

Culinary Detectives Try to Recover the Formula for a Deliciously Fishy Roman Condiment

From Pompeii to modern laboratories, scholars are working to recreate garum, a sauce made from decaying fish that delighted ancient Rome

Women in early modern Europe collected recipes for balms, distillations and elixirs to treat all manner of ailments.

Part of Being a Domestic Goddess in 17th-Century Europe Was Making Medicines

Housewives' essential role in health care is coming to light as more recipe books from the pre-Industrial Revolution era are digitized

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