“I like to make more than I need because the leftovers are great,” says the chef. “Pull the chicken off the bone, and toss it ...

Many celebrity chefs, including Ina Garten and Katie Lee Biegel, have versions of “marry me” dishes — meals so good that when served to a potential spouse, you’re destined to get a proposal. Now Giada ...

This warm bubbly braise is comfort in a bowl.

This satisfying one-pan dish combines salty bacon, tangy sauerkraut, tart apple, woody juniper berries, and juicy chicken thighs for a robust combination of flavors that's perfect for a chilly evening ...

If you associate chicken with dry, bland childhood dinners, you probably were eating boneless, skinless breast. It does the job, but it’s inherently flavorless and easy to overcook. That’s why we ...

From the 1910s to the 1970s, more than 6 million Black Americans fled the Jim Crow South spreading to northern and western cities in the Great Migration. The exodus to California increased during WWII ...

Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender ...

For a cool-weather meal that feeds a crowd, consider a braise. Slow simmered and deeply flavored, it has a number of attractive qualities. For one thing, it benefits from steeping in its own juices; ...

If you associate chicken with dry, bland childhood dinners, you probably were eating boneless, skinless breast. It does the job, but it’s inherently flavorless and easy to overcook. That’s why we ...