Instructions: Whisk together the olive oil, garlic, anchovies, lemon zest and red-pepper flakes in a small bowl. Stir in the parsley, tarragon and chives and season with salt and pepper. Let the salsa ...

An easy, flavorful salsa verde is used to simmer chicken thighs and thinly-sliced onion, resulting in a tangy, spicy, richly ...

What She’s Known For: Authentic Mexican cooking that’s earned a fervent following in Philadelphia and beyond. Flavorful, expertly crafted dishes that take no shortcuts. IN THE MANY kitchens where chef ...

Jul. 28—Chances are very good that when it's summer in Maine, people are going to have houseguests. Lots of my neighbors and friends are catching up post-coronavirus with children and grandchildren, ...

1. Heat the oven to 450 degrees. Wash the bird in hot water. Dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef’s knife, cut ...

This summer, both of my college-aged kids moved home. In the time that they were away, I had forgotten how often they eat! Both my son and my daughter have become confident home cooks and make many of ...

This is my favorite recipe my dad used to make when I was a kid. It was so special whenever he'd make a BBQ chicken and we'd fight each other over who got the legs. I've changed things up these days ...

Make the meatballs: In a blender or food processor, pulse eggs, half the onions, 1 tomatillo and mint until a uniform mixture forms and tomatillo and onion are very finely chopped. In a large bowl, ...

Hudson fluctuates between eating vegan and not. The Fabletics founder’s eating philosophy is basically to eat whatever is making her feel good. Sometimes that means she’ll be vegan for a while, and ...

Instructions: Preheat oven to 450 degrees. Pat bird dry with paper towels. Place the chicken, breast side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone; remove ...