Recipe

By Diane Rossen Worthington I love grilled chicken breasts, but they can turn out dry and somewhat flavorless. I have a couple of different techniques I like to use to avoid these pitfalls. Make sure to grill the chicken on medium-high heat quickly so it doesn’t have...

By Diane Rossen Worthington Food trends come and go. Pasta got a bad rap when carbohydrates became our enemy. If you talk to nutritionists, they will tell you carbs are an important part of our diet but with some caveats. The most important one is eating pasta in...

Au Pied du Cochon in Paris may be the most famous brasserie for serving French onion soup, but this version will make you sit up and take notice. Fennel, naturally compatible in flavor and texture, is added to the onions for an interesting taste combination. The...

What if I told you that I could guarantee a method for cooking perfectly tender pork chops? Would you believe me? Or have too many dinners of overcooked shoe-leather pork chops turned you off from this easy addition to the weeknight meal rotation? Let me convince you...

  This is the soup my one-fourth Mexican mother used to make all the time, and for that reason alone it is authentic to me. Yes, go to Mexico and you will have a pretty different soup, but this is the way she fed me as a child, and so it is how I make it today....

  by Emma Christensen I didn’t think chicken tikka masala could really get much better, but then I remembered my slow cooker. This is a curry dish that benefits from a nice, long simmer anyway, so why not let that happen while I’m off doing other things? That’s...