The fifth taste, called umami, isn't hard to replicate if you know the ingredients that have it in spades. Use these options ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

If you're looking for a meal that screams comfort and brings hearty flavors to the table, Salisbury steak meatballs with ...

I love slow cooker pot roast — tender slices of chuck roast, meltingly soft carrots, little golden potatoes that burst from ...

With these fast and easy dinner recipes, you will have your weeknight supper recipes ready to go for the entire month. Here ...

I tried red sauces from major and specialty brands like Prego, Classico, and Rao's Homemade to find the best preprepared ...

This recipe is easy and can be made ahead of time. It can be served over your choice of potatoes, pasta or rice. With a side ...

Round out your Thanksgiving with these easy vegetable side dish ideas, like our classic recipes for green bean casserole or ...

Rui Macher Rezala is a traditional but very popular Bengali-style fragrant fish curry, for which the river fish Rohu is ...

Across Transylvania’s mountains, villagers are opening up their homes to guests, cooking recipes that reach back through ...

Bacon, sausages, eggs, beans, black pudding and a side of angina. Traditional British breakfasts are the stuff of legend, but ...