Caroline Gutman for The New York Times Supported by By Sheera Frenkel and Aaron Krolik Sheera Frenkel reported from Washington and San Francisco, and Aaron Krolik from New York. In March ...

Their crunchy texture and slight sweetness make them great raw or cooked. Pair them with peas, toss into upma, or sip on fresh carrot juice for a gentle cleanse.

Tensions between Washington and China are boiling over once again after President Donald Trump accused the country of breaking its trade agreement with Washington in a fiery Truth Social post this ...

Welcome to POLITICO’s West Wing Playbook: Remaking Government, your guide to Donald Trump’s unprecedented overhaul of the federal government — the key decisions, the critical characters and ...

India has a diverse culinary landscape and breakfast is no exception. While dosa and vada remain popular choices, there are a number of vegetarian options that make for a delightful start to the ...

Being such a versatile ingredient, semolina is often used in different breakfast dishes globally. Famous for its slightly nutty flavor and coarse texture, semolina can be converted into delightful ...

“The Trump administration has expanded Palantir’s work across the federal government in recent months,” writes Sheera Frenkel and Aaron Krolik of the Times. “The company has received more than $113 ...

In a sweet moment, he helps her drape it. Later, in the kitchen, the nervous new bride attempts to make sheera (a sweet semolina dish), worrying it might not turn out well. Kushal reassures her with a ...

Whether you have invited guests over or want to treat your loved ones, this Korean sweet potato cake is sure to leave everyone impressed. Keep reading to get the complete recipe. Known for its natural ...