While fettuccine Alfredo originated in Italy, chicken Alfredo is pure Italian American comfort. It's indulgent, rich and easy ...

Sunday afternoons in my kitchen have a special energy. There's something about knowing you have nowhere to be, nothing u ...

US Massive B-52 Pulls Off Spectacular Crab Landing on Runway Self-made millionaire who makes $14,000 a month in passive income: My best advice for starting a successful side hustle Michael Jordan ...

This one-pan braise is what Mediterranean dreams are made of — crispy golden chicken thighs simmered slowly with lemon, white wine, green olives and tender chat potatoes.

The Mayor of Flavortown wants to maximize your delight in Margaritas, steak, nachos, and the best veggie cheeseburger of your ...

Roasted fish with romesco salsa: You can leave the food processor in the cabinet. Lidey Heuck has you roughly chop the ...

Stir in the onion, garlic, bay, rosemary, orange juice, ¾ teaspoon each salt and pepper, and the reserved chickpea liquid.

1. Cut the chicken thigh pieces in half. 2. Cut about a quarter off one end of the lemon then slice very finely, stopping about a quarter from the other end.

These Mexican-inspired meals are easy to make and impossible to resist, with flavors that keep you coming back for more.

Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan.

Chef Eran Tibi shares three bright, unfussy recipes for sunny days and easy gatherings – smoky cabbage, spatchcock poussin ...