Make sure to get some color on your chicken. Searing your chicken before letting it simmer in the sauce is essential for ...

In her fourth cookbook, food writer and acclaimed bakery owner, Flora Shedden, takes readers on a delightful culinary journey ...

New Year’s Eve is a night made for sparkle, from the first pop of Champagne to the last sweet bite before midnight. This ...

Slow-cooked leeks and a crunchy breadcrumb topping make a rich but light spaghetti dish that’s silky and slurpable. It’s both ...

Place the oil, garlic, tomatoes, red pepper flakes, broth and some salt and pepper in a large heavy pan with a lid. Bring to ...

1. Place the punch bowl where you want to serve it. Add the hot coffee. Add the cinnamon stick to the coffee. Prepare the orange peel and the lemon peel. Stud each length of peel with the cloves.

Heat the butter in a large saucepan over medium heat. Add the green onion and celery and saute for 5 minutes until softened.

Pastry chef Karen Krasne, longtime owner of Extraordinary Desserts, shares 3 recipes that range from simplicity to ...

Since when did crackers make the recipe? What I’m talking about isn’t garnishing. I’m talking about recipes designed just for crackers to elevate them and disguise them as a totally different food.

Beef Wellington is a classic on holiday spreads for very good reason. With four components—tender beef tenderloin, a savory ...

The recipe is surprisingly simple, with most of the ingredients being kitchen staples. Once combined, the stuffing balls are ...

“There’s a false belief that holiday celebrations require heavy cream, butter and processed ingredients to feel special and festive,” longevity researcher and cookbook author Dan Buettner told The ...