The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would call easy. Making it even more challenging was the book itself, a small but very ...

“You could say my whole life revolves around cooking and eating,” writes Nadine Levy Redzepi in the introduction to her new cookbook, “Downtime: Deliciousness at Home.” The book is a collection of ...

My slogan for 2015? “A chicken in every pot.” You’ve heard that before? Well, mine comes with recipes to get you started. Take that Herbert Hoover. It’s about as basic as cooking can get – chicken ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Breast, thigh, wing... everyone knows them. But what about the parts of the chicken that almost always go to waste? The carcass, neck, spine and giblets hide more flavor and collagen than most people ...

“Chicken again?” That was my uncle’s line to my grandmother each time she served him lunch regardless of whether it was chicken or steak. Not very funny perhaps, especially not to my grandmother, who ...

Christian Reynoso’s tomato basil chicken breasts, inspired by piccata, are tangy, buttery and bright. By Emily Weinstein Every week, I pick five recipes for you for busy nights. And I do have five ...