Getting dinner on the table during the week can be a feat even in the best of times. Making that happen when you’re juggling ...

The best professional chefs are creative with their flavors but precise in their techniques. You'll never see them making ...

Zesty black bean-avocado tostadas and a coconut flan round out David Tanis’s menu for the waning warm days. By David Tanis I want Mexican food for dinner all year round, but especially during the warm ...

If you want to support independent women's media, become a Mamamia subscriber. Get an all-access pass to everything we make, ...

The 50/30/20 rule for budgeting means allocating 50% of your income for essentials, 30% for non-essentials and 20% for ...

Christmas might still be three months away but a Newcastle restaurant is expecting a surge of bookings for its dinner ...

Spanish activists are taking over popular holiday destinations as opposition to visitors grows. I asked them why ...

Fall is hectic enough. Let us help with the cooking. Credit... Supported by By Emily Weinstein The calendar says that the first day of January is the start of a new year. But for me, it has always ...

There is no award for doing everything from scratch. Buy the bagged salad. Use the pre-chopped onions. Let your slow cooker or sheet pan do the heavy lifting. Use frozen vegetables. Rely on that $5 ...

Understanding wedding etiquette is essential for modern couples hosting a wedding. Etiquette expert Lizzie Post, ...

Are you retiring and thinking of moving to be near the younger generations? Before you pack up your bags, you may want to think again. For many people, retiring means traveling, pursuing hobbies, ...

DEAR ABBY: I enjoy hosting small dinner parties and like to keep the size of the group to 12, which fits comfortably around our dining room table. Related Articles Dear Abby: I saw a mom slap her kid ...