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

For anyone who loves a bit of spice and creamy richness on their plate, Mexican Chicken with Cheese Sauce is a winner.

Using quick-cooking proteins, hassle-free vegetables and a fun pasta shape will remind you why pasta night is your favorite ...

These highly-rated lunch recipes, like goat cheese-tomato toast and white bean & lemon-dill tuna salad, take no more than 15 ...

These dishes focus on cozy fall favorites, like creamy pastas, hearty roasted vegetables and saucy casseroles, that help you ...

If you’re looking for a comforting, cheesy casserole that combines savory chicken, tender broccoli, and fluffy rice, thi ...

Despite the fact that this restaurant is one of our favorite chains, it turns out their ranch just doesn't hit the mark. Here ...

Chef Jackie Ang Po combines all three most loved ingredients in a one-dish meal that can actually be a complete breakfast or ...

I noticed Japanese butter shoyu chicken on a restaurant menu recently and decided to learn more about it. Shoyu means soy in ...

To begin, slice the chicken breasts in half almost the full way to make a butterfly shape. Season with salt and pepper on both sides. Melt a small amount of the butter and oil in a frying pan over ...

Whether you prefer boneless or bone-in, sauce or dry rub, Pueblo's chicken wing spots are bringing their best flavor profiles to the table.

If you’re on the hunt for healthy stir-fry recipes, you’re in the right place! I love preparing stir-fries for dinner as they ...