Ikeda’s in Auburn, California, has just been voted the No. 1 pie shop in the country by USA Today. The three-generation family business started after World War II as an orchard farm and roadside fruit stand that has now blossomed into a pie shop that incorporates fresh fruit plucked from their 40 acres, cranking out up to 1,000 handcrafted pies a day. NBC’s Emilie Ikeda reports for TODAY.
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After Kansas nursing home residents complained about the food, chef Craig Bowerson collected their family recipes to create a new menu.
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In 2016, Anthony Bourdain sat down with TODAY’s Willie Geist to reflect on how he got into TV, his experiences traveling the world and cooking for his daughter.
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Former Wendy’s manager Thalles Winner DeSouza is headed to Yale this fall, after his bosses, Terry Smily and Usama El-Sehrawey, awarded him a scholarship.
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You get a smoky char from the grill, bright acid from the lemon vinaigrette, gentle heat from fresh chiles and creamy, tangy goat cheese, all balanced by the crunch of toasted pine nuts.
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This vibrant green pasta salad gets its color from a combination of spinach and basil, but you can swap the spinach for arugula for a more peppery finish.
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It’s like a distant cousin of Key lime pie, and it's frozen so it doesn’t need the ice cream or even whipped cream to go with it.
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This sandwich makes moist chicken that you shred and snuggle into avocado slices and creamy cotija dressing on a crusty roll.
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