Potatoes stand in for pasta as the only cooked ingredient in this dish, warming the Italian tuna, artichoke hearts, capers, red onion, lemon and parsley
Hoisin sauce brings a barbecue sauce-like flavor to this chicken dish equally at home on the grill or in the oven. Ginger, garlic, sesame oil, soy sauce and rice vinegar add their own flavor notes.
Dandelion greens add a pleasant bitter bite – and loads of nutrients – to this weeknight-quick pasta.
Garlicky, oniony ramps – 'wild leeks' – star in this simple, seasonal pasta dish.
Velveting the chicken before stir-frying it, a simple Chinese cooking technique, keeps the meat moist and tender in Stir-fried Chicken with Asparagus.
A base of coarsely puréed scallions and potatoes adds a rustic note to this hearty country dish with a French accent.
Chicken, lentils, and things you probably already have on hand, can turn into a quick, hearty, healthy soup.
Two recipes create a satisfying vegetarian dinner for National Grilled Cheese Day: Quickly sautéed apple slices and arugula liven up a classic grilled cheese sandwich, and cumin and fresh cilantro do the same for lentil soup.
Ginger, garlic, and cilantro team up with a number of spices in this simple, fragrant chicken curry.
With only four ingredients – spaghetti, Pecorino Romano, salt and black pepper – this rustic Roman favorite is enjoying a moment.
Delicate, creamy mascarpone cheese is the starting point for countless impressive, easy-to-make desserts.
The melting pot of American cuisine in Chicago is a reminder that every American has an ancestor who was an immigrant.
Inspired by the “fowl-mouthed” celebrity chef, Gordan Ramsay, this lively, weeknight dish comes together quickly.
This soup packs protein and flavor with fennel bulb, onion, celery, carrots, garlic, chicken, cannellini beans, pasta, and lemon.
Coleslaw gets a lively makeover with giardiniera and bacon, plus some surprises, including olive brine.
Chicken thighs are browned, then roasted with shallots, lemons, garlic, and what sounds like way too much herbes de Provence. It isn’t.
Cooking for one can be a chore for some. Instead, see it as a chance to indulge in old favorites and experiment a little.
This traditional Provençal pot roast is toothsome and ridiculously easy. Don’t let the anchovies scare you – they disappear into the dish, leaving only dialed-up umami behind.
Grapes, in season now, are roasted in chicken pan drippings with mushrooms, shallots and rosemary for a deliciously autumnal dinner.
Panko breadcrumbs give these chicken breast schnitzels an assertively crispy outside. Dredging the chicken with cornstarch helps keep the meat tender inside.