Paola is a cooking writer and avid cook who wrote her very first recipe for a key lime cookie pie at age six. She is a proud Pata Salada— that’s Mexican coastal surf speak for a native of Puerto ...

To make the marinated chicken: In a medium saucepan over medium-high heat, combine 6 cups water, the salt, sugar, orange slices, thyme, onion, garlic, peppercorns, coriander, and pepper flakes. Bring ...

A new cookbook will be released on June 13, currently available only in Japan. This video demonstrates the basic recipe for ...

From the 1910s to the 1970s, more than 6 million Black Americans fled the Jim Crow South spreading to northern and western cities in the Great Migration. The exodus to California increased during WWII ...

Baz makes a dish from her cookbook, "More is More: Get Loose in the Kitchen." If you're looking for hearty dish ideas for you and your crew this fall, look no further than Molly Baz's latest cookbook, ...

Chicken braised with apples is a quintessential fall dish. The apples almost melt in the pan, lending their texture and fruity flavors to the sauce. A splash of apple cider and apple cider vinegar ...

If you associate chicken with dry, bland childhood dinners, you probably were eating boneless, skinless breast. It does the job, but it’s inherently flavorless and easy to overcook. That’s why we ...

“By the time we’re done here,” says chef Edward Lee, “all of this is going to commingle and mix and become one beautiful dish.” The trick to making Lee’s peanut-braised chicken with coconut Carolina ...

Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever ...

Justin Chapple makes Citrus-and-Fennel Chicken with Olives and Calabrian Chiles on this week’s episode of Mad Genius. As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking ...