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

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

Roast jalapenos, red bells, garlic and shallots in a 350-degree oven for 15 minutes. Remove when the skin starts to separate from flesh of the bell pepper and jalapeno and place in Ziploc bag for 10 ...

For the best gumbo, the ingredients are crucial, but so is your cooking method. Grilling the proteins ahead of time provides ...

Julie Frederick Vaucresson and her husband Vance Vaucresson run the restaurant and sausage-making business Vaucresson’s ...

Shells Seafood offers a prime location in Brandon, Florida, making it a convenient and accessible spot to satisfy your ...

New Orleans has specialized in po’boy sandwiches for nearly a century, but while they’re often made with meat or seafood, ...

In a large stockpot over medium-high heat, combine the water and beer (if using). Bring the liquid to a boil. Season the boil ...

We love our warm, home-cooked meals here in Maine, and apparently, this slow cooker recipe is being called the best in the ...

When you think of Louisiana, you can't help but think of the rich, soulful flavors that define its cuisine. One of the c ...

For a holiday or winter potluck, spiced mulled wine is something simple to contribute that everyone will appreciate. Simmer ...

From cozy soups to an easier-than-pie apple crumble, these are the new recipes helping us get into ... This simple and warming dessert from 2023 Best New Chef Hannah Ziskin doubles down on apples ...